Name: Hunter's chicken stew (Pollo alla cacciatora)
Total time: 2 h
Yield: 1
Ingredients: 2 kg higher-welfare chicken, jointed or use the equivalent amount of chicken pieces; sea salt; freshly ground black pepper; 8 bay leaves; 2 sprigs fresh rosemary; 3 cloves garlic peeled (1 crushed, 2 sliced); ½ bottle Chianti; flour for dusting; extra virgin olive oil; 6 anchovy fillets; 1 handful green or black olives stoned; 2 x 400 g good-quality tinned plum tomatoes

Hunter's chicken stew (Pollo alla cacciatora)

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Total Time:
2 hours

Succulent chicken cacciatore, a one-pot wonder for effortless entertaining.

Ingredients:

2 kg higher-welfare chicken, jointed or use the equivalent amount of chicken pieces
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour for dusting
6 anchovy fillets
1 handful green or black olives stoned
2 x 400 g good-quality tinned plum tomatoes

Instructions:

Season the chicken pieces generously with salt and freshly ground black pepper in a bowl. Add bay leaves, rosemary sprigs, crushed garlic clove, and cover with wine. Marinate for at least an hour, preferably overnight in the fridge. Preheat the oven to 180ºC/350ºF/gas 4. Drain the chicken, saving the marinade, and pat dry. Coat the chicken with flour, shaking off excess. Brown the chicken in an ovenproof pan with olive oil, then set aside. In the same pan, sauté sliced garlic until golden, then add anchovies, olives, tomatoes (mashed with a spoon), and chicken with marinade. Bring to a boil, cover, and bake for 1½ hours. Remove excess oil, adjust seasoning, discard bay leaves and rosemary, and serve with salad, cannellini beans, and Chianti.

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