Hunters-Style Chicken with Rosemary

• 4-pound chicken (organic or naturally raised), cut in 8 or 10 pieces
• 1 1/2 teaspoons coarse sea salt or kosher salt, or to taste
• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, peeled and sliced in half
• 2 short branches fresh rosemary with lots of needles
• 1/2 teaspoon peperoncino flakes, or to taste
• 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• A heavy-bottomed saute pan, 12-inch diameter or wider, with a cover

1. Rinse the chicken, and pat the pieces dry.
2. Season all over with 1 teaspoon salt.
3. Pour the olive oil in the pan, and set over medium-high heat.
4. Lay chicken pieces in the pan, skin side down, to brown for 2 to 3 minutes.
5. Turn them over and brown another 2 to 3 minutes.
6. Scatter the sliced garlic into the hot fat, in between the chicken pieces, then drop in the rosemary stems, and sprinkle the peperoncino over.
7. Keep turning the chicken pieces until theyre nicely browned all over, 10 minutes or so, then pour in the tomatoes.
8. Slosh the tomato can with a cup of water, and pour that in too.
9. Sprinkle over it another 1/2 teaspoon salt, raise the heat, and turn and stir the chicken in the tomato juices as they come to a boil.
10. Cover the pan, leaving it a crack ajar, and adjust the heat to maintain a steady bubbling in the pan; cook for about 20 minutes, stirring occasionally and turning the chicken.
11. Remove the cover and cook another 20 minutes or more, until the chicken is tender and cooked through and the tomato sauce is slightly reduced but still loose.
12. You can serve right away, but I prefer to let the chicken cool in the sauce and reheat later.

salt, extravirgin olive oil, garlic, rosemary, peperoncino flakes, italian plum tomatoes, saute pan

Taken from www.epicurious.com/recipes/food/views/hunter-s-style-chicken-with-rosemary-384309 (may not work)