Reviews (1) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 04/25/2008 the sauce was great! but the chicken too dry.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 2042_recipe_chicken.jpg
Ingredients Ingredient Checklist 1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts Coarse salt and freshly ground black pepper 8 bay leaves 2 sprigs fresh rosemary 3 cloves garlic, 1 crushed, 2 sliced 1 bottle (750 ml) Chianti All-purpose flour, for dusting 2 tablespoons olive oil 6 anchovy fillets 1/2 cup green or black olives, pitted 1 can (28 ounces) plum tomatoes, crushed gently
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 2042_recipe_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
2042_recipe_chicken.jpg
2042_recipe_chicken.jpg
Ingredients
Ingredients
- 1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts Coarse salt and freshly ground black pepper 8 bay leaves 2 sprigs fresh rosemary 3 cloves garlic, 1 crushed, 2 sliced 1 bottle (750 ml) Chianti All-purpose flour, for dusting 2 tablespoons olive oil 6 anchovy fillets 1/2 cup green or black olives, pitted 1 can (28 ounces) plum tomatoes, crushed gently
Directions
Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 04/25/2008 the sauce was great! but the chicken too dry.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 04/25/2008 the sauce was great! but the chicken too dry.Martha Stewart Member
Rating: Unrated 04/25/2008
the sauce was great! but the chicken too dry.
Rating: Unrated
All Reviews for Hunter’s Chicken Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hunter’s Chicken Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
