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Hunter's Chicken casserole

Hunter’s Chicken Casserole

Hunter's Chicken casserole

Hunter's Chicken Casserole

Inspired by Italy this simple dish is wholesome and a crowd pleaser
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 855 kcal

Equipment

  • Heavy base ovenproof casserole dish or pot (If cooking on the stovetop)
  • Non reactive bowl

Ingredients
  

  • 2 kg Chicken thigh fillets or chicken pieces
  • 400 ml Cabernet Sauvignon or Cabernet Merlot
  • 1 tsp Black Pepper Freshly ground
  • 1 cloves Garlic or one tsp of crushed garlic
  • Salt to taste
  • 2 Sprigs Rosemary
  • 8 Leaves Bay Leaf
  • Flour Almond flour for low carb
  • Olive oil extra vrigin
  • 2 cloves Garlic or two tsp of crushed garlic
  • 6 fillets Anchovy
  • 1 cup Olives Sicilian or Kalamata
  • 800 g Crushed tomatoes 1 800g Tin

Instructions
 

Marinade

  • Season chicken pieces with salt and pepper and place in the bowl
    2 kg Chicken thigh fillets, 1 tsp Black Pepper, Salt
  • Add bay leaves, rosemary, one clove or tsp of garlic and cover with the red wine
    400 ml Cabernet Sauvignon, 1 cloves Garlic, 2 Sprigs Rosemary, 8 Leaves Bay Leaf
  • Cover and marinate for five minutes, an hour or overnight in the fridge

Prepare the Chicken

  • Preheat the oven to 180 degrees C if not cooking on the stovetop
  • Drain the chicken and reserve the marinade
  • Dust chicken in flour
    Flour

Cook

  • Heat the casserole dish or pot on the stove, add olive oil and gently fry the chicken until browned on all sides
    Olive oil
  • Put chicken aside
  • Gently fry garlic (burns easily!) until golden
    2 cloves Garlic
  • Add olives, anchovies, tomatoes and chicken with the marinade
    6 fillets Anchovy, 1 cup Olives, 800 g Crushed tomatoes
  • Boil then lower heat and cover with a lid or alfoil
  • Place in the oven for 1 1/2 hours for chicken with bones in or 1 hour for fillets
  • Similar cooking time on the stovetop on low heat, stirring regularly

Serve

  • Remove rosemary and bay leaves, add salt and pepper to taste
  • Serve with a salad and what's left of the Cab Sav
Keyword chicken
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