Little Hunter's Chicken

Serving: 2 people
- 4 chicken legs (or 4 thighs)
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 100 gr of extra virgin olive oil
- 200 ml of red wine
- 1 glass of hot water
- 250 gr. of peeled tomatoes in a jar
- mix of ground pepper (pink, green, white and black pepper), salt, fresh rosemary
- a few black and green olives without stones

1. Finely chop the onion, carrot and celery. Put them in a bowl to use them later.

2. Heat the oil in a pan and sauté the chicken pieces for 10 minutes until golden.

3. Now sprinkle them with salt and pepper mix, add the rosemary and the chopped vegetables prepared earlier.

4. Cook for 5 minutes, then add the wine by turning the chicken to flavour for 2 minutes.

5. Add the peeled tomatoes together with the olives and a glass of hot water, cover with the lid and cook for half an hour, lowering the heat to low. Add a little water if necessary if the chicken dries up.

6. Your soft and succulent "little hunter's chicken" is ready to be served piping hot (hey, you won't leave the gravy on your plate, will you? Mop it up with bread and invite your guest to do the same for an experience of superfine pleasure!)

7. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
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