Cacciatore di Pollo (Hunter-Style Chicken Stew)

• 1 large Yellow onion
• 4 cloves Garlic
• 300 g Cremini mushrooms
• 2 sprigs Fresh rosemary
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 250 ml Red wine, dry
• 800 g Tomato, ripe
• 120 g Black pitted olives

1. Halve and thinly slice the onion. Thinly slice the garlic, quarter the mushrooms, and strip the rosemary leaves from the sprigs.
2. Pat the chicken dry, then season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
3. Brown the chicken, skin-side down first, for 5 to 7 minutes until deeply golden, then turn and brown the other side for 3 to 4 minutes. Transfer to a plate; the chicken will finish cooking later.
4. Reduce the heat to medium and add the onion to the pot, scraping up the browned bits. Cook for 6 to 8 minutes until softened, then stir in the garlic and rosemary and cook for 1 minute until fragrant.
5. Add the mushrooms and cook for 5 to 6 minutes until they release their liquid and start to take on colour. Pour in the red wine and simmer for 3 to 4 minutes to reduce slightly.
6. Roughly chop the tomatoes and add them to the pot, along with any juices. Bring to a gentle simmer, then nestle the chicken back in, skin-side up, so it sits in the sauce.
7. Cover and simmer on low for 45 minutes, turning the chicken once halfway through, until the meat is tender and the sauce has thickened. Stir in the olives for the final 5 minutes to warm through, then taste and adjust seasoning with a little more salt and pepper if needed.
8. Rest off the heat for 5 minutes so the sauce settles. Serve the chicken with plenty of the tomato, mushroom and olive sauce spooned over the top.

Made this recipe? Rate it — a comment is optional.