Chicken alla Hacciatora

Ingredients for 4 servings:

• 1 chicken, 1.5 kg, fresh, good quality
• 2 tbsp olive oil
• 1 sprig rosemary, the needles of which
• 1 organic lemon(s), zest and 3 tbsp juice
• 1 garlic clove(s), finely chopped
• 10 peppercorns
• 5 black olives, pitted, finely chopped
• 5 capers
• 2 tbsp olive oil
• ½ can tomatoes, peeled, in their own juice
• 1 jar red wine
• 100 ml chicken stock
• 20 olives, black
• 20 capers
• 2 anchovies in oil, finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

a dish of bourgeois cuisine

Cut the chicken into 8 pieces: 2 legs, 2 wings, halve the back, and leave the 2 breasts on the bone. For the marinade, grind all ingredients in a mortar and pestle and mix well to form a paste. Rub all parts of the chicken with this mixture and let it marinate for one hour. Then, carefully fry all parts in a pan in a little oil until lightly browned, seasoning with salt and pepper. Place the chicken pieces, except the breasts, side by side in a shallow roasting pan. Drain any remaining fat from the pan, add the tomatoes with their juices, wine, and stock, and simmer for 3 minutes. Season with salt and pepper to taste. Add the chicken pieces. Mix the tomatoes with the sauce. Place the roasting pan in an oven preheated to 180°C (convection oven). After 15 minutes, turn everything over and add the breasts. These should be skin-side up and also mixed with the sauce from the roasting pan. Cook in the oven for another 15 minutes. Now add the capers, olives, and anchovies and continue cooking for another 5 minutes without fan. Serve with polenta or potatoes and vegetables of your choice. This dish can also be prepared with white wine instead of red wine. Depending on your preferences, you can also quarter the breast at the beginning. Then add the two thinner parts of the breast for about 3 minutes of cooking, if possible.