Hunter's Chicken
Ingredients
- 1 pcChicken thigh (cut into 8 pieces)
- 30 mlExtra virgin olive oil
- 1 pcOnion (finely sliced)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (minced)
- 150 mlDry white wine
- 1 tbspRed wine vinegar
- 500 gRound tomato (crushed)
- 60 gBlack olive (pitted)
- 2 pcRosemary (fresh sprigs)
- 2 pcThyme (fresh sprigs)
- 100 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gTomato pulp (canned)
- 200 mlChicken broth (prepared)
Method
Chicken pieces that fall off the bone, bathed in a reduced and fragrant tomato sauce. The meat is tender, infused with cooking juices, rosemary, and the acidity of white wine.
- 1
Heat the olive oil in a cast iron pot. Sear the chicken pieces skin-side down until they are golden brown and crispy. The juices should brown the bottom of the pot.
- 2
Remove the chicken. Add the onion, carrot, and celery. Sauté the vegetables without excessive browning until they become translucent and soft.
- 3
Pour in the white wine and vinegar. Scrape the bottom with a wooden spatula to release the cooking juices. Let it reduce by half to concentrate the flavors.
- 4
Return the chicken to the pot. Add the crushed fresh tomatoes, tomato pulp, garlic, rosemary, thyme, and olives. Pour in the chicken stock. Cover and simmer over low heat until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not remove the chicken skin; it contains the fat needed to bind the aromas.
- The dish is better reheated the next day, once the flavors have fully infused the meat.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. Freezes very well.
