This delicious Hunter’s Chicken recipe by Jamie Oliver is a simple, hearty dish perfect for feeding a crowd. Made with tender chicken, savory anchovies, and rich Chianti, it’s an easy, one-pan meal that’s packed with flavor. You can even swap ingredients to suit what you have on hand, making it versatile and comforting.
Ingredients Needed
- 1 x 2kg (4.4 lbs) chicken, jointed, or equivalent amount of chicken pieces
- Sea salt and freshly ground black pepper
- 8 bay leaves
- 2 sprigs of fresh rosemary
- 3 cloves of garlic, peeled (1 crushed, 2 sliced)
- ½ a bottle of Chianti wine (375 ml / 12.7 fl oz)
- Flour, for dusting
- Extra virgin olive oil
- 6 anchovy fillets
- A handful of green or black olives stoned
- 2 x 400g (14 oz) tins of good-quality plum tomatoes
How To Make Hunters Chicken
- Marinate the Chicken: Season the chicken pieces with salt and pepper, then place them in a bowl. Add the bay leaves, rosemary sprigs, and crushed garlic. Cover with the Chianti wine and marinate for at least an hour, preferably overnight in the fridge.
- Preheat and Prepare: Preheat your oven to 180ºC (350ºF / gas mark 4). Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour, shaking off any excess.
- Brown the Chicken: Heat an ovenproof pan and add a splash of olive oil. Fry the chicken pieces until lightly browned all over. Remove the chicken and set it aside.
- Prepare the Sauce: Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then stir in the anchovies, olives, and tomatoes (breaking them up with a wooden spoon). Add the chicken back into the pan with the reserved marinade. Bring everything to a boil.
- Bake: Cover with a lid or a double layer of foil, then transfer to the preheated oven. Bake for 1½ hours.
- Final Touches: Skim off any oil from the sauce, stir, and taste. Adjust the seasoning with salt and pepper if needed. Remove the bay leaves and rosemary sprigs before serving.
- Serve: Serve with a fresh salad, some cannellini beans, and plenty of Chianti wine.
Recipe Tips
- Marinate the chicken overnight: For the best flavor, let the chicken marinate in the wine and herbs overnight. This allows the meat to absorb all the delicious flavors.
- Brown the chicken well: Make sure to brown the chicken pieces on all sides before baking. This adds extra flavor and a nice crispy texture.
- Don’t skip skimming the sauce: After baking, skim off any excess oil from the sauce. This will help the dish stay rich but not greasy.
- Remove the rosemary and bay leaves: Be sure to take out the bay leaves and rosemary sprigs before serving to avoid any tough, woody bits in the sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Hunter’s Chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place the leftover chicken in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge and reheat thoroughly before eating.
- Reheat: Heat a little olive oil in a pan over medium heat. Add the chicken and sauce, stirring occasionally, and heat for 10-12 minutes until hot.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 363
- Total Fat: 6.5g
- Saturated Fat: 1.7g
- Cholesterol: 117mg
- Sodium: 145mg
- Potassium: 858mg
- Total Carbohydrate: 9.3g
- Dietary Fiber: 2g
- Sugars: 4.7g
- Protein: 53.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Pasta 15 Minute Meals
- Jamie Oliver 5 Ingredients Chicken Thighs
- Jamie Oliver Chicken Stew
- Jamie Oliver Italian Chicken Cacciatore
Jamie Oliver Hunters Chicken Recipe
Description
This delicious Hunter’s Chicken recipe by Jamie Oliver is a simple, hearty dish perfect for feeding a crowd. Made with tender chicken, savory anchovies, and rich Chianti, it’s an easy, one-pan meal that’s packed with flavor. You can even swap ingredients to suit what you have on hand, making it versatile and comforting.
Ingredients
Instructions
- Marinate the Chicken: Season the chicken pieces with salt and pepper, then place them in a bowl. Add the bay leaves, rosemary sprigs, and crushed garlic. Cover with the Chianti wine and marinate for at least an hour, preferably overnight in the fridge.
- Preheat and Prepare: Preheat your oven to 180ºC (350ºF / gas mark 4). Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour, shaking off any excess.
- Brown the Chicken: Heat an ovenproof pan and add a splash of olive oil. Fry the chicken pieces until lightly browned all over. Remove the chicken and set it aside.
- Prepare the Sauce: Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then stir in the anchovies, olives, and tomatoes (breaking them up with a wooden spoon). Add the chicken back into the pan with the reserved marinade. Bring everything to a boil.
- Bake: Cover with a lid or a double layer of foil, then transfer to the preheated oven. Bake for 1½ hours.
- Final Touches: Skim off any oil from the sauce, stir, and taste. Adjust the seasoning with salt and pepper if needed. Remove the bay leaves and rosemary sprigs before serving.
- Serve: Serve with a fresh salad, some cannellini beans, and plenty of Chianti wine.
Notes
- Marinate the chicken overnight: For the best flavor, let the chicken marinate in the wine and herbs overnight. This allows the meat to absorb all the delicious flavors.
- Brown the chicken well: Make sure to brown the chicken pieces on all sides before baking. This adds extra flavor and a nice crispy texture.
- Don’t skip skimming the sauce: After baking, skim off any excess oil from the sauce. This will help the dish stay rich but not greasy.
- Remove the rosemary and bay leaves: Be sure to take out the bay leaves and rosemary sprigs before serving to avoid any tough, woody bits in the sauce.
Jamie Oliver Hunters Chicken Recipe