I though this was okay, but my dad and uncle loved it. I I used Pomi chopped tomatoes since tomatoes are out of season. I boiled the sauce for about 20 minutes and added a little potato starch to thicken it up. Next time I'll add twice the amount of anchovies, because I couldn't taste them at all.
This is a go-to recipe for me. I use rosemary and Roma tomatoes from our garden, when I have them, or canned wedges when I don't. The diced ones would break up too much in the braising. I use anchovy paste and only add about a teaspoon of vinegar at the end. I serve this with a green salad and the Roasted Polenta from this recipe.
I made the recipe exactly true to the directions and the result was vile. We actually threw the chicken away & made a frozen pizza.
Looks NOTHING like the picture. I had a problem browning the chicken. It just didn't get brown. The taste is weird to me. Took a lot of time to make this and probably won't make it again. Very disappointing because the picture of it looks fabulous.
I followed the recipe pretty faithfully, with the following changes: 4 thighs, forgot the vinegar and rosemary leaves at the end, used some canned plum tomatoes & 3 very small tomatoes from our tomato plant - otherwise followed the recipe.
My husband and I both found it to be extremely rich. I love wine, but I think there's too much in this recipe; 1/2 might be plenty. Also didn't like that it turned my beautifully browned thighs a deep purple (don't believe the picture - no way to keep them brown if the food is braising in red wine). Not sure if it was the amount of wine, the anchovies (never cooked with them before), or our heirloom tomatoes that made it so rich. I'll make it again with less wine, and will remember to add the vinegar at the end, maybe that will make it less rich.
Served ours on polenta as others suggested. Wonderful. I also thickened the broth slightly with a corn starch slurry. Will try this one again, with changes.
I made this as close to the recipe as possible except I used more garlic and canned tomatoes that were drained. I had to use some corn starch to thicken it at the end or it would have been really watery. The flavor was just not there and frying the chicken made such a mess even with a splatter screen that it is just not worth the effort. Was hoping it was going to be a really great new recipe to serve over polenta but it was not. Won't make it again.
This was quite delicious and not hard to make. I served it the first night with egg noodles, as recommended in the recipe. The next day I served the leftovers with polenta. I thought it was much better with polenta and will definitely use that the next time I make this.
Wow. This is a real "wow" recipe. I used 2x the garlic. I used canned tomatoes since it is February. I would not add much if any vinegar at the end as it was balanced correctly already, at least in my case. I was hesitant about the anchovies at first, but they melted into the sauce and made it taste great. I found some spectacular anchovies, too, which helped, since I am not a big fan of anchovies. They are the Agostino Recca brand from Sicily. Served over egg noodles with an Italian red wine from Tuscany and a side salad. Outrageously good.
Outstanding, easy and delicious. Don't skip the anchovies - they are a perfect match for the rosemary, and make the sauce irresistibly complex. I used fire-roasted canned tomatoes instead of romas. And didn't have chicken broth, so just added a little extra wine, plus liquid from the tomatoes to make up the difference. The result -- ladled on top of a steaming bowl of soft polenta -- was excellent. I will make this again and again.