Hunter’s Chicken
I like this recipe, originally published by @rachelaliceroddy Here it is: 5 tbsp extra virgin olive oil 1 very good chicken, whole, but chopped up into like 6 - 8 (or 12) parts with the skin on 2 garlic cloves (or 5, or 6, or...) some red chili flakes A sprig of fresh rosemary Salt and black pepper 1/2 cup white wine, you can just drink the rest of the bottle while you cook. 1 tbsp red wine vinegar A handful of pitted black olives. I like the cured ones that are almost too gross to eat. They absorb all of the juices and are so fucking good at the end of this. Rachel says: 1 Cut the chicken into about 12 pieces (I ask my butcher to do this). In a deep sauté pan with a lid, large enough to fit the meat in a snug, single layer, warm the olive oil over a medium heat. Add the meat pieces, skin-side down and cook until the skin forms a golden crust, then turn them over and do the same on the other side. This will take about 15 minutes. 2 While the meat is browning, chop the garlic, chilli and needles from the rosemary sprig very finely. Once the meat has browned, sprinkle with the chopped garlic, chilli and rosemary, season with salt and pepper, pour over the white wine, cover the pan and turn the heat down to low. 3 Cook the meat, turning from time to time, until the thighs feel very tender when prodded with a fork, and the meat is surrounded by thick gravy – 45–75 minutes depending on the chicken. If the pan seems a little dry, add a little more wine. 4 In the last minutes of cooking add the vinegar and the olives, stir, and cook for a minute more, before dividing between warm plates.