Hunter's chicken recipe
 Hunter's chicken is an Italian tomato stew also known as chicken cacciatore. It's a pub classic that's very easy to make at home. 75g/2¾oz plain flour1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces2 tbsp vegetable oil2 brown onions, thinly sliced2 garlic cloves, finely chopped30g/1oz tomato purée800g/1lb 12oz ripe tomatoes, roughly chopped2 sprigs fresh rosemary 1 bay leaf100ml/3½fl oz white wine150ml/5fl oz chicken stock1 tbsp red wine vinegarhandful fresh parsley leavessalt and freshly ground black pepper 75g/2¾oz plain flour 1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces 2 tbsp vegetable oil 2 brown onions, thinly sliced 2 garlic cloves, finely chopped 30g/1oz tomato purée 800g/1lb 12oz ripe tomatoes, roughly chopped 2 sprigs fresh rosemary 1 bay leaf 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 1 tbsp red wine vinegar handful fresh parsley leaves salt and freshly ground black pepper roasted, mashed or boiled potatoes roasted, mashed or boiled potatoes Method Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside.In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Recipe tips Hunter's chicken is typically made with chicken, but you can easily use any other white poultry or white meat like rabbit.