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Recipe Detail Page
Hunter’s Chicken with Rosemary & Roasted Peppers
Spring 2012
This hearty, rustic dish is full of rich Mediterranean flavours. It is also a dish that lends itself well to being made a day or two ahead and warmed in the oven before serving, making it ideal for easy entertaining or a quick weeknight meal.
1 large whole chicken, cut into 8 pieces
2 bay leaves
2 sprigs fresh rosemary
2 sprigs thyme
6 cloves garlic, peeled and smashed
½ tsp (2 mL) each coarse salt and fresh cracked pepper
2 tbsp (30 mL) olive oil
1 large onion, sliced
6 anchovy fillets
¼ cup (60 mL) all-purpose flour
2 cups (500 mL) red or white wine
1 cup (250 mL) pitted black olives
1 jar roasted red peppers, drained and roughly chopped (or 4 of your own roasted peppers)
1 can (19 oz) Roma tomatoes, roughly chopped
1 In a large re-sealable bag, combine chicken pieces with bay leaves, rosemary, thyme, garlic, salt and pepper, rubbing spices into the chicken. Refrigerate for at least 1 hour and up to 1 day.
2 Preheat oven to 350°F (180°C).
3 In large Dutch oven, heat oil over medium-high heat. Cook half of the chicken (reserving herb and garlic mixture) until well seared all over, about 5 minutes. Transfer to platter while searing the remaining chicken. Transfer to platter with first batch of chicken. Stir in onion and anchovies, cooking until onions are golden and tender, about 5 minutes. Sprinkle with flour, stirring for 1 minute. Pour in the wine and all reserved herb and garlic mixture, scraping any brown bits from the bottom of the pan. Stir in olives, roasted peppers and tomatoes. Transfer chicken pieces back to the pan, nestling them into the sauce so they are covered. Bring chicken to boil on top of stove, cover and transfer to centre of the oven until chicken is very tender, about 90 minutes. 4 Serve with smashed potatoes and a drizzle of great olive oil.
Makes 6 servings
