In Italy, where this dish is considered a classic, it is often referred to as Hunter’s Stew. That name alone tells us all we need to know about this warm, satisfying dish.
- 6 chicken thigh pieces
- Salt and pepper
- 2 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ cup dry white wine
- 1 ½ tablespoons vinegar
- ½ cup chicken stock or water
- 2 tablespoons basil chopped
- 1 teaspoon sugar
- 400 g can peeled tomatoes
- 3 anchovy fillets
- ¼ cup milk
- 60 g black olives
- 2 tablespoon chopped parsley
Preheat the oven to 180°C/350°F/Gas Mark 4
Heat the oil in a heavy based pan and brown the chicken all over. This should take about 10 minutes. Remove the chicken from the pan and place in an ovenproof dish. Pour off most of the pan juices and add the onion and garlic. Cook until the onion is soft and aromatic.
Add wine and vinegar and boil until reduced by half. Add the stock or water and cook for 2 minutes or so.
Push tomatoes through a sieve and add the liquid to the pan with the basil, sugar and seasonings. Cook for 5 minutes or so, until well combined and simmering and then pour tomato mixture over the chicken. Cover and cook in a moderate oven for 1 ½ hours.
Meanwhile soak the anchovy fillets in the milk for 5 minutes and drain.
When the chicken is cooked, remove it from the oven and arrange the pieces on a serving dish and keep warm. Pour juices into a saucepan and bring to the boil for 1 minute.
Finely chop the anchovies and add to the pan along with the olives and parsley. Pour the sauce over chicken pieces and serve with pasta.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers