Based on Jamie Oliver’s chicken cacciatora

I used 8 chicken thighs with excess skin (not covering any flesh) snipped off and coated in flour seasoned with salt and browned in oil in a large frying pan. Cooked at 150C for 1.5 hours. I used 4 anchovy fillets plus a little anchovy paste. It turned out quite salty, so think will use either 4 fillets OR the paste next time, otherwise it was very good.