Chicken or Guinea Fowl Cacciatore with white wine and anchovies and no tomatoes
Season the chicken portions with salt and pepper
Heat the olive oil in a large frying pan
Add the rosemary and garlic and fry over a medium heat for a few minutes till the garlic starts to soften and the aromatics from the rosemary are released.
Remove them from the pan
Put each of the chicken pieces in the pan and cook on each side for a few minutes till the skin is golden brown and the meat is sealed
Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes
Add the anchovies to the pan along with the garlic and rosemary
Put the lid on the pan and reduce the heat. Cook for between 30 minutes and an hour, depending on the cuts of chicken used. If you have chicken breast pieces off the bone then a maximum of 45 minutes or the chicken will be over dry.
Adjust the seasoning and serve
A mixture of chicken breast off the bone and wings will work well or alternatively any chicken portions on the bone.