Chicken alla Cacciatora Tuscany style

This is home cooking Mama or Nonna style. I used chicken legs, but rabbit or other kinds of meat can be used.

 It is a one pot dish, when you have an oven proof pot large enough to hold all ingredients. Alla cacciatora means in Hunter style. What the hunter trapped or shot went in the pot and then on the table. 

The chicken need some time in the marinate. Prepare it the evening before and ket it dit in the fridge over night until lunch the next day.

All other prep work is quick and easy. The most cooking is done in the oven. 

Recipe for 3:

3 chicken legs, 1 can whole tomatoes, 100 ml chicken stock, 250 ml red wine, 20 black olives, 20 capers, 2 anchovis filets, pinchnif salt and pepper.

Marinate:

1 twig rosemary, 1 garlic clove, juice of 1 lemon, 5 black olives, 5 capers, 1/4 tsp black pepper ground, 2 tbsp tomato paste

Prepare the marinate and rub the chicken legs with it. Store covered in the fridge. 

Preheat the oven 180 C fan.

Heat up some oil in a pan and fry off the chicken on both sides for 5 min. Take it out.

Chuck in the liquids and cook them out with the residue of the chicken for 3 min. Season. Add the chicken  skin down and stick in the oven for 20 min.

Turn skin side up, cook 20 min more. Add olives, capers and anchovis  and ladle sauce over the chicken. Just 10 min more. Serve with rice or pasta.