Hunter’s Chicken (Puttanesca Chicken)

A lovely rich casserole that’s perfect for a winter’s evening.

Hunter’s Chicken – Puttanesca Chicken recipe

Serves 2
Prep 5mins
Cooking 2hrs

4 pieces of chicken (thighs, legs, etc)
Salt & pepper
2 bay leaves
1 sprig of Rosemary
2 garlic gloves (medium) peeled
1/4 bottle of chianti
Corn flour for dusting
Extra virgin olive oil
6 anchovies from a tin
1 tbsp of capers
Tin of tomatoes

Preheat oven to 180 fan (with casserole dish inside to heat)

Marinate chicken for at least an hour with wine, garlic, Rosemary and bay leaves but it’s better overnight!

Take out chicken (keep the marinade). Dry on kitchen roll and dust with corn flour.

Fry the chicken until brown.
Put to one side.

Rescue the garlic from the marinade and crush into the pan until gold. Add anchovies stir until disintegrated. Add capers and chopped tomatoes. Sieve the marinade into the pan (discard herbs) and finally add the chicken.

Bring to boil and simmer for ten minutes.

Take casserole out of the preheated oven. Put all ingredients into the casserole. Cover with lid. Return to the oven and bake for 1.5hrs

Skim off excess oil, add 2 tsp of sugar and stir, taste, adjust seasoning and sugar (takes the acid away) and serve.

What goes with this?
Cannellini beans are delicious with hunter chicken.

A side salad and hunks of homemade garlic bread don’t go amiss either.


I'm gonna have to make this again just to get a better picture!


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