Jamie Oliver's Hunter's Chicken

This was my take on a Jamie Oliver recipe for the Italian classic - Hunter's Chicken. 

Actual recipe found here, but this was my take on it. It is one of those instances where I like to see it more of a 'suggestipe', for example, why have a handful of olives when you can have half a jar?

Anyway, this is an amazingly simple but delicious dish. Hearty, rich and warming in the cold winter months. This dish is great for a group of people, and this particular recipe can serve 8-10. 

Firstly, season the chicken in a big bowl with sea salt and freshly ground black pepper. Combine the bay leaves, rosemary crushed garlic and wine in the bowl with the chicken. Leave it for as long as you can, I would aim for a couple of hours.  

Be sure to preheat you oven to 180ºC/350ºF. Using tongs, remove chicken pieces to an ovenproof-pan. I use a cauldron, which is amazing.  Heat the pan/dish/cauldron on the hob, add olive oil, and fry the chicken pieces until browned lightly all over and put to one side.

Chicken starting to turn golden brown before being added back into the cauldron

Return the chicken to the pan/dish/cauldron, including the marinade from before. Keep on the heat, and add the anchovies, olives, tinned tomatoes (broken up with a wooden spoon). Bring to the boil, cover with a lid then just whack it in the oven, and let it bake for 1½ hours.

Then you can take it out of the oven, carefully skim off any collected oil and fat from the surface. Give it a stir, add any more seasoning to taste, and serve it up. We simply have this with fresh baguette, lovely to mop up any excess sauce. You could have with a salad, some nice steamed veg, or whatever you think would go really!

Pure perfection.   

Not my finest photo, but that doesn't matter when it is so delicious. 

I'd suggest looking at the actual recipe which I linked above, but here are my adjustments on the ingredients. 

2 kg chicken legs, thighs, drumsticks (whichever you prefer)
freshly ground black pepper
8 bay leaves
Plenty of fresh rosemary - as much as you like, go crazy
5 cloves garlic, peeled (save 2 sliced cloves to add in later)
½ bottle Chianti
extra virgin olive oil
Tin of anchovy fillets
Half a jar of green or black olives, stoned
2 x 400 g good-quality tinned plum tomatoes

Read more at http://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora/#EgprxWPPdx85xj1w.99

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