Hunter's Chicken Casserole
Inspired by Italy this simple dish is wholesome and a crowd pleaser
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 bowl2 kg Chicken thigh fillets, 1 tsp Black Pepper, Salt
- Add bay leaves, rosemary, one clove or tsp of garlic and cover with the red wine400 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 flourFlour
Cook
- Heat the casserole dish or pot on the stove, add olive oil and gently fry the chicken until browned on all sidesOlive oil
- Put chicken aside
- Gently fry garlic (burns easily!) until golden2 cloves Garlic
- Add olives, anchovies, tomatoes and chicken with the marinade6 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
