In a large skillet heat 2-3 tab. evoo over med heat. Dry the chicken pieces lets say 8 pieces well. Sprinkle with s&p.When chix is brown after lets say 10-12 min,turn them now scatter with 4-6 cloves of garlic lightly crushed.Cook 10-12 min more watch garlic if it starts to get brown remove and I save them and put them back or add more later...Remind me Now add 1/2 cup dry white wine and 2 tab. white vinegar.add 1 cup mild olives pits removed and chopped and 3-4 anchovey fillets chopped bring to a simmer partiatly cover the pan turn heat to low turn chix pieces occasionally til chix is tender check a thigh to see if the juices run clear. after about 20 min. remove pieces to serving platter remove fat from pan then pour rest of sauce over the chix and serve hot.Did you add more garlic or was what we removed still good enough to re-ad to the pot? If so the last 10 min should work to give more than enough taste I like to make a big pan of sauted mushrooms with parsley to go with this as well as polenta with cheese and butter
kades
kades