Chicken in piquant tomato sauce
Garlic and onion, sauté
500g Chicken thighs
3/4 cup red wine
Anchovies x 4
Red pepper flakes generous pinch ( I used paprika)
Cook 20 mins, 100 degrees, reverse spd 1
From Glorious soups and stews of Italy by
As this was cooking I realised the anchovy taste was going to be too strong for the girls. But served it with rice and veg and just pulled a few pieces of chicken out without serving with much sauce and they all ate it happily.
Dessert was Creme Brulee - yum!