Chicken Cacciatore

"Pollo alla cacciatora" as Chicken Cacciatore is known as in its native Tuscany, translates as "Hunters style chicken." In england and probably America too, there seems to be an obsession with chicken breast. This dish uses the legs which have a much better texture and retain their moisture. They add more flavour to the sauce too.

Ingredients:

4 Chicken legs, split into drumsticks and thighs
4 oz of thick sliced pancetta, cut into 1cm strips
3 tblspn olive oil
3 cloves of garlic
10 sage leaves
1 pinch of chilli flakes
leaves from a sprig of rosemary
1 tblspn tomato puree
6 tblspn tomato sauce (or 1 tin of chopped tomatoes)
½ pint of dry white wine
¼ pint of chicken stock
handful of black olives
herb salt

Method:

1. Heat the oil in a casserole dish over a medium heat and saute the garlic, sage, chilli and rosemary leaves for two minutes without coloring.

2. Season the chicken with herb salt, just as you would with normal salt. Add to the pan with the pancetta and cook until golden.

3. Add the wine, tomato puree, tomato sauce or tinned tomatoes, stock and olives and simmer for 30 minutes.

Serve with polenta for an authentic Italian flavour, but it's just as good with mashed potatoes.