Angela Hartnett's chicken cacciatore
If you’re in need of some Monday night inspiration Angela Hartnett might just have the perfect dish for you. She’s back in the kitchen to show us how to whip up a family friendly Monday night meal full of flavour.
Angela's chicken cacciatore or hunter’s chicken is a rustic one-pot dish that she's given a delicious summer makeover to it by adding rosemary, garlic, olives and a fresh green pepper & herb sauce!
Summer pot-roasted chicken with herb sauce
Serves: 4
Ingredients
1 whole chicken, about 1.8kg, cut into 8 pieces
2 bay leaves
Sprigs of fresh rosemary
2 cloves of garlic, crushed
300ml of red wine
Plain flour, to dust
1 small onion, finely sliced
3 anchovies
10 green olives
200g tinned tomatoes
2 lemons, cut in half
For the herb sauce
Bunch of flat leaf parsley, chopped
Finely grated zest of 3 lemons
150ml olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper
Method
Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the red wine Leave to marinate for at least an hour or overnight.
Preheat your oven to 180ºC. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess.
Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
Place the pan back on the heat and add the sliced onion and cook for 5 minutes then add the anchovies, olives, tomatoes and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for about 45 minutes.
Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary.
To make the herb sauce, mix together the chopped parsley and lemon zest, then mix in the olive oil and vinegar. Season and serve with the chicken.