Ligurian Chicken

Been making this for five years now... adapted from a NY Times recipe from chef Jamie Oliver. I had this on my old food blog, which I kept from 2000-04, but I never transferred it to this new one, so I am always hunting for the recipe. This is an excellent chicken preparation-- good for winter, and hearty yet light.

Ligurian Chicken

2 Tblsp. flour, mixed on a plate with salt and pepper
1 four pound chicken, cut into 8 pieces (bone-in)
2 Tblsp. olive oil
4 fresh rosemary sprigs
6 thinly sliced garlic cloves
1 1/2 cups white wine
1/2 cups Kalamata olives, with or without pits
3 ripe plum tomatoes, halved, seeded, and coarsely chopped

Dredge the pieces in 2 Tblsp. flour, mixed with salt and pepper, then saute them in olive oil over medium-high heat. Don't be tempted to touch them until they develop a golden crust and the juices are sealed in. Turn them over, adding four little branches of rosemary and 6 cloves of garlic, peeled and thinly sliced. When garlic softens but does not color, add 1 1/2 cups white wine and bring to a boil. Then add 1/2 cup kalamata olives, and 3 ripe plum tomatoes, seeded and coarsely chopped. Simmer partially covered until chicken is cooked and broth is reduced and tastes savory. The recipe said 15 to 20 minutes but the pieces of a big bird took slightly longer, so make sure it's done without overcooking it.