- Remove the chicken skin if preferred. Season the chicken with salt and pepper. Place in a large bowl. Add the bay leaves, rosemary, one clove of crushed garlic and the red wine. Cover and refrigerate overnight. Turn the chicken portions several times to ensure they are evenly marinated.
- Preheat the oven to 180degC. Drain the chicken - reserving the marinade - and pat dry. Dust lightly with flour. Heat the oil in a pan suitable for the hob and oven. Saute the chicken on both sides in batches. Place aside.
- Slice the remaining garlic and add to the pan with the mashed anchovies, tomatoes and olives. Bring to the boil, stirring well. Add the chicken and the reserved marinade.
- Cover and cook in the oven for about 90 minutes.