Pollo alla Cacciatora – Chicken hunter style

Ingredients for 4 servings:

• 1 chicken
• 1 tbsp, heaped tomato paste
• 2 cans of chopped tomatoes, 400 g each
• 1 onion(s), white
• 3 garlic cloves
• 2 rosemary sprigs
• 3 juniper berries
• ½ bottle of dry red wine
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Divide the chicken into breast, thighs, back, and wings. Slice the onion into thin half rings. Set aside the garlic in small pieces and the finely chopped rosemary. Brown the meat in a large pan until browned. Then remove from the pan and set aside. Pour the red wine into the pan and simmer for 5 minutes, stirring occasionally, until about half the liquid has reduced. Transfer the red wine reduction to a suitable container and set aside. Wipe out the pan, add a little oil, sauté the onions and garlic, add the tomato paste, and fry. Add the red wine reduction. Add the rosemary and juniper berries and cook for about 5 minutes. Then add the tomatoes. Season with salt and pepper and add the chicken pieces. Place the lid on the pot. Braise in an oven preheated to 160°C (top/bottom heat) for about one hour on the middle rack. Serve with bread, rice, or polenta.