Chicken hunter's style

Name: Chicken hunter's style
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 4 Stem(s) Rosemary; 1 TEASPOON Peppercorns; 7-10 Tbsp grated rind and juice; 7-10 Tbsp of 1 untreated lemon; 5 TABLESPOONS Olive oil; 1/2 TEASPOON Sea salt; 1 (approx. 1.2 kg) Chicken; 1/4 l dry white wine; 3 TABLESPOONS Tomato paste; 1 TEASPOON Chicken broth; 2 Anchovy fillets (glass); 2 TABLESPOONS Capers (glass); 2-3 TABLESPOONS black olives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
4 Stem(s) Rosemary
1 TEASPOON Peppercorns
7-10 Tbsp grated rind and juice
7-10 Tbsp of 1 untreated lemon
5 TABLESPOONS Olive oil
1/2 TEASPOON Sea salt
1 (approx. 1.2 kg) Chicken
1/4 l dry white wine
3 TABLESPOONS Tomato paste
1 TEASPOON Chicken broth
2 Anchovy fillets (glass)
2 TABLESPOONS Capers (glass)
2-3 TABLESPOONS black olives

Directions

1
Peel and chop the garlic. Wash the rosemary, pluck. Crush both with pepper and lemon peel. Stir in 2 tablespoons of oil and salt. Wash the chicken, cut into 8 pieces. Rub with marinade and let it stand for about 1 hour
2
Remove the marinade from the meat and set aside. Fry the chicken in a roasting pan in 3 tbsp. hot oil for approx. 10 minutes until golden brown. Spread the marinade on top again
3
Add wine, 1/8 l water and lemon juice. Stir in tomato paste and stock. Bring to the boil and braise open for about 45 minutes
4
Rinse anchovies and chop finely. Stir into the sauce with capers and olives and continue to braise for 5-8 minutes. Season the sauce to taste