Keyword chicken, chicken cacciatore, easy recipe, family meals, Italian, one pan meal, one pot meal, roast chicken, sunday lunch
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Marinade 1 hourhour
Total Time 2 hourshours40 minutesminutes
Servings 6people
Author Jamie Oliver
Cost ££
Ingredients
2kgjointed chicken (high welfare) or the equivalent in pieces)ask your butcher to joint the chicken or see my blog on how to)
sea salt and ground pepper to rub on the chicken
8bay leaves
2sprigs of rosemary
4cloves of garlic (2 crushed, 2 sliced)
1/2bottle of Chianti
flour for dusting the chicken
extra virgin olive oil
6anhovies
a handful of green or black olives
2 x 400 gtinned plum tomatoes (I used Mutti)
Instructions
Marinade (do the night before if you can or 1 hour before cooking)
In a large bowl add the bay leaves and rosemary sprigs and the crushed cloves of garlic.Season the chicken pieces with salt and freshly ground black pepper and add them to the bowl, then cover with the wine.Put in the fridge and leave to marinate for at least an hour, or overnight if poss.
Cooking
Preheat your oven to 180ºC/350ºF.Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Lightly, dust the chicken pieces with flour and in an ovenproof pan, with some olive oil, fry the chicken pieces until browned lightly all over - put to one side.
In the same pan add the sliced garlic and gently fry, then add the anchovies, olives, and tomatoes and using a wooden spoon break it all up. Then add the chicken and any marinade left over into the pan and bring to a boil. Cover with a lid and cook for 1.5hrs.
When cooked, stir, and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve.