Hunter's Chicken

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 874
• Protein: 71 g
• Carbs: 15 g
• Fat: 48 g

Ingredients

• 1 piece Chicken thigh ( cut into 8 pieces )
• 30 ml Extra virgin olive oil
• 1 piece Onion ( finely sliced )
• 1 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( sliced )
• 2 piece Garlic ( minced )
• 150 ml Dry white wine
• 1 tbsp Red wine vinegar
• 500 g Round tomato ( crushed )
• 60 g Black olive ( pitted )
• 2 piece Rosemary ( fresh sprigs )
• 2 piece Thyme ( fresh sprigs )
• 100 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Tomato pulp ( canned )
• 200 ml Chicken broth ( prepared )

Instructions

1. Browning the chicken

   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. Sweating the vegetables

   Remove the chicken. Add the onion, carrot, and celery. Sauté the vegetables without excessive browning until they become translucent and soft.

3. Deglazing and reducing

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Store for 3 days in the refrigerator in an airtight container. Freezes very well.