HUNTERS CHICKEN STEW

HUNTERS CHICKEN STEW image

Yield 6

Number Of Ingredients 12

2kg chicken jointed or chicken pieces
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, peeled (1 crushed, 2 sliced)
1/2 bottle Chianti
flour for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, stoned
2 x 400g good quality tinned plum tomatoes

Steps:

Method: Season the chicken pieces with salt and freshly ground black pepper and put them in a bowl. Add the bay leaves, rosemary sprigs and crushed clove of garlic and cover with wine. Leave to marinate for at least an hour, but preferably overnight in the fridge. Preheat your oven to 180 degrees C. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake of any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with the reserved marinade. Bring to the boil, cover with a lid and bake in the preheated oven for 90 minutes. Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannelloni beans, and plenty of Chianti. Rhona served this over baby potatoes and wilted spinach.