Seldom have I come across a meal so tasty and with such a depth of flavour, like I tucked into last night. We decided it was a ‘keeper’ after the first mouthful in fact. Actually, I probably decided that as it bubbled away on the stove, and it’s tomatoey, rosemary filled aromas spread throughout the house. And it’s hats off to my husband yet again, as he came up with this version of the classic Italian recipe. Quite frankly, it’s a knock out. Particularly if you’re keen on olives – which I definitely am.

This would be a great dinner party main, and also fairly cost effective too, as it uses chicken thighs as opposed to breasts. We served ours with some lovely creamy polenta on the side, and you could also add some greens or spinach. They would certainly work well as an accompaniment. A little tip here – if you happen to have some parmesan rind handy, pop it in to the stock that you add to the polenta for approximately five minutes (or as long as possible) beforehand. It greatly enriches the flavour. Dan did this yesterday, a stroke of pure genius.

To make this dish (serves four) you will need:
– Two bay leaves
– Three to four rosemary stalks
– 500g of chicken thighs (skinless/boneless)
– One tablespoon of EV olive oil
– One onion (finely chopped)
– Three cloves of garlic (crushed)
– One tin of anchovies
– One jar of pitted green olives
– One tin of plum tomatoes or passata
– Half a chicken stock cube dissolved in 200ml of boiled water
– Salt and black pepper

– Add the oil plus the oil from the anchovies to a large pan. Heat to a medium temperature and add the herbs.
– Add the chicken and fry until browned. Remove from the pan and set aside.
– Add the onion and garlic, then fry for five to seven minutes.
– Tip in the anchovies and the olives, then fry for two minutes.
– Return the chicken to the pan and add the stock, plus the tomatoes. Leave to simmer for forty minutes.
– Season to taste and serve with wet polenta.

I still have this wonderful creation on my mind. Anchovies and olives are two of my favourite things to eat in the world, so I guess it’s no surprise that this was completely up my street. It’s going to be a permanent fixture on the H of G menu for sure.