Hunter's Chicken

This is like a cousin of chicken in preserved lemons with black olives. This dish has fresh lemons and green olives and a hell of a lot of garlic and pancetta. I have found its best to let sit for a while before serving and serve it just warm so the sauce starts to thicken slightly and the flavours settle in. I found this recipe in Loukie Werle's book on Cucina Povera.

Method

Choose a pan which can hold all the chicken in one layer, without crowding. Warm some olive oil and a highish heat and add in the chicken pieces, cook till just brown on the outside. Transfer to a place and set aside.

Combine the pancetta, onion, rosemary and garlic in a food processor and pulse until finely mixed. Cook in the fatty juices from the chicken for about 5 minutes.

Add the wine, vinegar, capers and pepper, bring to a boil and then return the chicken with any juices and stir in the olives. Cover with a lid and simmer on low for about 20 mins. Leave to sit off the heat for a further 15 mins and then serve with crusty bread.

• Chicken With Olives
• Hunter'S Chicken
• Loukie Werle
• Meat