Ingredients:8 chicken thighs (bone-in, but skinned)8 chicken legs6 cloves garlic1/4 cup olive oil1/3 cup chopped Italian parsley1/4 cup chopped basil1 tbl dried rosemary1/2 tsp hot pepper flakes2 oz anchovy fillets1/2 plus 1/3 cup red wine1/4 cup vinegar1 1/2 tsp salt
Slowly simmer garlic, anchovies, and olive oil on low heat until it begins to smell and anchovy begins to melt. Add chicken to the pot and add basil, salt, red pepper flakes, rosemary, and parsley. Add wine and vinegar, and stir to make sure all the spices are mixed. Turn the heat to medium and put on the lid, letting it cook for 30 minutes. Remove the lid, toss the chicken a bit, and turn the heat up to high until the liquid has reduced a bit and the chicken looks cooked. Add mushrooms and olives. Add the final 1/3 cup of red wine, and let simmer long enough to cook out alcohol. Serve on pasta.