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
- Rinse the chicken, and pat the pieces dry.
- Season all over with 1 teaspoon salt.
- Pour the olive oil in the pan, and set over medium-high heat.
- Lay chicken pieces in the pan, skin side down, to brown for 2 to 3 minutes.
- Turn them over and brown another 2 to 3 minutes.
- Scatter the sliced garlic into the hot fat, in between the chicken pieces, then drop in the rosemary stems, and sprinkle the peperoncino over.
- Keep turning the chicken pieces until theyre nicely browned all over, 10 minutes or so, then pour in the tomatoes.
- Slosh the tomato can with a cup of water, and pour that in too.
- 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.
- 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.
- 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.
- 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)