Perfect for a dark winter mid-week meal. Fry chopped onion and garlic, add chopped chestnut mushrooms and then some flour to thicken. Add 125 ml of chicken stock and about 175 ml of white wine. Bring to the boil until it thickens. Add three chopped tomatoes (with the skins taken off), some oregano and about six chopped anchovy filets. Meanwhile, fry chicken pieces, until brown. Transfer to a casserole dish and cook for about half an hour. Serve with herby buttery new potatoes and broccoli!