Break down this recipe into make-ahead steps to yield an easy weeknight meal. Make the marinade on Sunday; add the chicken before you head to work on Monday morning. The wine and anchovies in this recipe form a mellow sauce; make sure you have plenty of bread on hand to sop up all the juices.
Great recipe and pretty easy. Just have to plan ahead for the brining.
I added a bit of fresh lemon juice to brighten the flavor and just a touch (maybe teaspoon) of tomato paste which made for a nicer color.