Pollo alla cacciatora

Italian chicken dish

• Typical Italian dish
• Characteristic: garlic, lemon rind, rosemary, oregano, olives, capers, anchovies
• Recipe (serves 4)

Ingredients
1 oven-ready chicken (about 1.2 kg)

Marinade
3 tablespoons olive oil
grated rind of ½ lemon
2 cloves garlic
1 teaspoon rosemary
1 teaspoon oregano
salt
white pepper

For the sauce
2 tablespoons olive oil
1 small onion, chopped
2 tomatoes
16 black olives
2 anchovy fillets
2 teaspoons salted capers

Preparation
Wash the chicken, pat dry with kitchen paper and cut into equal-sized portions.

Put the marinade ingredients in a mortar and blend to a paste.
Coat the chicken pieces with the paste.
Cover and leave to marinate for 1½ hours.

Heat the oil in a casserole, add the marinated chicken pieces and fry until brown and crispy on all sides. Remove from the casserole.
Add the chopped onion to the oil and brown.
Blanch and skin the tomatoes, chop roughly and fry gently with the onions for 2-3 minutes.

Return the chicken pieces to the casserole, cover and simmer for about 20 minutes.

Stone and halve the olives, chop the anchovies.
Add the olives, anchovies and capers to the casserole and simmer for a further 10 to 15 minutes until the chicken is tender.

Recommended accompaniment
Risotto or polenta

Enjoy your meal.