1. Preheat your oven to 350ºF.
2. Season the chicken pieces with salt and fresh ground black pepper.
3. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, add chicken to the pan and sprinkle generously with Bavarian Seasoning, Koser salt and pepper to taste. Sauté until browned lightly all over and put to one side.
(Note: Sear thighs in batches to avoid overcrowding. Do not be tempted to put all fillets in the pan. You will have steamed, pale and tasteless chicken. Instead, each thigh needs space between them which will sear your chicken to a beautiful golden brown color, locking in moisture, resulting in the juicy flavor you want.)
4. Place the pan back on the heat and add fresh garlic. Sauté gently until golden brown, deglaze with wine, then add the anchovies, tomatoes (whole tomatoes and anchovies smashed with a wooden spoon), olives, Bavarian seasoning, and the chicken pieces. Bring to a boil, turn off stove, stir and cover with a lid and bake in the preheated oven for 2 hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves , and serve with a salad and of Chianti.
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