Chicken in the style of huntresses

Ingredients for 4 servings:

• 1 chicken 1.4 kg
• 3 cloves garlic
• 2 tbsp rosemary, fresh, chopped
• ½ lemon(s), zest and juice
• 5 tbsp olive oil
• ½ tsp sea salt
• 2 tbsp tomato paste
• ⅛ liter chicken broth
• ¼ liter white wine
• 2 tbsp capers
• 2 tbsp olives, black
• 2 anchovy fillets

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pollo alla cacciatora, based on a recipe from Umbria

Peel and chop the garlic. Crush in a mortar with the lemon zest, rosemary, and peppercorns. Add 2 tablespoons of oil and salt. Cut the chicken into 8 pieces and brush with the paste. Marinate for about 1 hour. Scrape the marinade off the meat and fry the pieces in hot olive oil until golden brown. Brush the marinade back on. Pour in the wine, stock, and lemon juice. Stir in the tomato paste and bring to a boil. Braise in a preheated oven at 170°C (fan oven) for about 40 minutes. Rinse and finely chop the anchovies. Roughly chop the capers and olives. Stir these ingredients into the sauce and braise for another 5 minutes. We love this with homemade parpadelle.