Hunter’s-Style Chicken with Rosemary

Name: Hunter’s-Style Chicken with Rosemary
Yield: serves 6
Ingredients: 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 sauté pan, 12-inch diameter or wider, with a cover

December 14, 2011

Pollo alla cacciatora is served in many regions of Italy, but when you see lots of fresh rosemary and tomatoes it is a dead giveaway—you know it is from Tuscany. And in this case the dish is typical of Maremma, straightforward and elementary, with nothing more than good chicken, good tomatoes, and fresh rosemary to make it delicious. This dish ought to be done in advance, as it gets better as it sits. Though it is delicious served as is with just some crusty bread, I especially love it with polenta. And when it is too hot to cook polenta, some tubular pasta, like rigatoni, will do just fine. If you have some left over, just pluck the meat off the bones and save it for another meal, to dress pasta or make a risotto with it.

Recipe notes

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