Ingredients2kg chicken legs
2 large onions
4 cloves garlic
juice of 1/2 lemon
1 large carrot, diced
1 head celery, diced
15 shallots, halved
1 red pepper, chopped
1 tin of tomato puree
1 tin of chopped tomato (or tinned cherry tomatoes)
1 tsp herbes de provence
lots of rosemary
parsley and pine nut to garnish.
Handy HintBig tip - it is called Hunter's chicken because it is chicken done the hunters way and that means flexibly, so you can adjust nearly all of these ingredients to suit you and what you have around the place.
MethodChop the chicken to expose the marrow, marinade 1-2 hours with salt, pepper, rosemary, lemon juice, little oil and a couple of cloves.
Note you don't have to do this but it does increase the intensity of flavour.
Sweat onions over low heat, add carrots, celery, red pepper and finally last two cloves of garlic (sliced) and shallots.
Brown the chicken in batches, pour off excess fats (maybe to roast potatoes?).
Turn up heat under pan, add wine to deglaze pan bubble for a couple of minutes scraping vigourously with spatula. Stir in puree, add chicken and veg, herbs, more rosemary and tomatoes.
Cook in hot oven for hour or two.
Garnish with pine nuts and parsley if you like.