*I used diced chicken breast instead of chicken pieces (wings legs etc) therefore I only needed like 800 grams and didn't need to cook as long.
1. Preheat oven to moderate. Heat oil in large frying pan; cook chicken until browned all over. Place chicken in ovenproof dish. (chicken only browns if it has the skin still on)
2. Pour off most pan juices, leaving about 1 tablespoon in pan. Add onion and garlic to pan; cook until onion is soft. Add wine and vinegar, bring to a boil; boil until reduced by half. Add stock; stir over high heat for 2 minutes. Push tomatoes with their liquid through sieve (I just left mine chunky). Add tomatoes to pan with paste, basil and sugar, cook 1 minute.
3. Pour tomato mixture over chicken pieces, cover, cook in moderate over 1 hour (I only cooked for 30 minutes as was diced chicken breast).
4. Soak anchovy in milk 5 minutes (I only used 1 anchovy as they are ew, and quite salty, just add salt as an alterative if you want); drain on absobent paper. Arrange chicken pieces on serving dish; keep warm. Pour juices from ovenproof dish into medium saucepan. Bring to a boil; boil 1 minute. Add anchovy, olive and parsley to pan; cook 1 minute. Pour sauce over chicken pieces. Sprinkle with extra chopped parsley, if desired.
I served this with steamed veggies and chicken rice
Then followed by icecream :)