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Recipe: hen cacciatore

Also known as “hunter’s chicken”, this is a traditional Italian dish. If you joint your own hen (no longer difficult and oddly rewarding), reserve the carcass to make bird inventory or bone broth – throw it in a gradual cooker with an onion cut into eight, add sea salt, cowl with water and cook dinner for twenty-four hours.

½ cup (70g) dried porcini mushrooms
1.5kg hen, jointed (or 1.5kg fowl pieces)
1 cup crimson wine
Large sprig rosemary
Large handful thyme sprigs
2 bay leaves
2 tbsp olive oil
1 onion, finely chopped
four cloves garlic, crushed
¾ cup (125g) black olives
400g can chopped tomatoes
2 tsp sugar
2 red capsicums, cut into lengthy skinny slices
Crusty bread and a green salad to serve
Put porcini in a heatproof bowl, pour over 2 cups boiling water and let sit down for fifty minutes. Remove mushrooms, reserving liquid, and chop finely.
Put hen in a massive bowl, pour over the porcini liquid and crimson wine then upload the porcini, rosemary, thyme and bay leaves and season with sea salt and freshly ground black pepper. Cover and allow sit for at the least five hours or overnight.
Heat oven to 180C. Heat 1 tablespoon of the oil in a heavy-bottomed ovenproof saucepan and fry the chicken pieces in batches until browned. Remove and set apart. You can also need to add more oil.
Heat the ultimate 1 tablespoon oil inside the saucepan and fry onion and garlic over medium warmness till golden and tender.
Return hen to the saucepan along with the liquid and herbs, olives, tomatoes, sugar, and capsicum.
Cook within the oven for 1½ hours.
Serve with crusty bread and a simple inexperienced salad.

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