"Alla cacciatora" chicken with olives and Barbaresco Docg Duchessa Lia

A RECIPER BY SARA MILLETTI FOR DUCHESSA LIA

"Alla cacciatora" roasted chicken is a poor recipe, typical of Tuscany, but now widespread in all regions. Everyone has their own personal secret to prepare it, but the important thing is to make the chicken soft and tasty. And, of course, combine the result with a nice glass of Barbaresco Docg Duchessa Lia, an "important" but always pleasant red, which manages to perfectly accompany succulent white meats thanks to an enveloping and velvety tannin.

"Alla cacciatora" roasted chicken with olives is quick and easy to make and to get the best results, the chicken you will use should preferably be free-range. You can then decide whether to use a whole one reduced to pieces or whether to opt for those that are usually the most disputed when served on the table: thighs and thighs. The success of this recipe is due to an inevitable initial sauté, a lot of fragrant rosemary to flavor and optional, but strongly recommended, is also a hint of hot pepper capable of giving the dish an extra twist.

Before enjoying the chicken cacciatore with olives, toast some Tuscan "unsalted" bread (or prepare some polenta) which you will need for the final shoe with the tasty sauce and uncork a bottle of excellent full-bodied and enveloping red wine.

INGREDIENTS
4 people

1.2 kg of free-range chicken cut into pieces (or thighs and thighs)
600 g of tomato pulp
30 g of anchovy fillets in oil
2 sprigs of rosemary
1 tablespoon of pitted Taggiasca olives in oil
1 glass of red wine
1 golden onion
1 clove of poached garlic
1 carrot
1 stick of celery
extra virgin olive oil
chilli flakes to taste
parsley
fine salt
freshly ground black pepper

For the dressing

300 g of diced porcini, fresh or frozen
2 cloves of garlic
20 g of butter
2 tablespoons of extra virgin olive oil
40 g of hazelnuts
10 sage leaves
parsley
40 g of Grana Padano
salt
pepper

PROCEDURE

Start preparing the chicken cacciatore with olives starting from the sauté. Finely chop the onion, celery and carrot and place them in a saucepan with extra virgin olive oil. Also add the clove of unpeeled garlic, the chilli pepper and the anchovies. Sauté for a few minutes over medium heat so as not to burn the onion. Add the rosemary and the chicken and brown it on all sides until it is golden, starting with the skin until it is uniformly golden. Raise the heat, add the red wine and allow the alcohol to evaporate completely.

Remove the sprigs of rosemary and the clove of garlic and add the cherry tomatoes and black olives. Season with salt and pepper, cover with the lid and cook over medium heat for about 30 - 40 minutes, stirring occasionally (the chicken is cooked when it tends to detach from the bones). Remember that the chicken must always remain moist and therefore, if necessary, during cooking, you can add a little vegetable broth. When cooked, sprinkle with finely chopped parsley, mix and serve.