In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan.
Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.
Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.
Just before serving sprinkle over the parsley and serve.
See our chicken recipe section for casseroles, pies, curries and more.