Italian Hunter’s Stew
Italian Hunter’s Stew



  • 2 kg chicken thighs
  • 8 bay leaves
  • 2 rosemary sprigs
  • 3 cloves of garlic, 1 crushed, 2 sliced
  • Flour for dusting
  • Olive oil
  • 6 anchovy fillets
  • 1 handful of pitted black olives
  • 2 x 400g tins of quality chopped tomatoes
  • ½ bottle red wine
  • Season the chicken well and place in a bowl with the rosemary, bay leaves, the crushed garlic clove and the wine. Leave for at least an hour to marinate. When ready, preheat the oven to 180C, and drain the chicken, reserving the marinade. Dust the meat with flour and fry in a splash of olive oil all over to brown. Remove the meat and keep to one side.
  • In the same pan, fry the sliced garlic until golden, then stir in the anchovies, olives and tomatoes, and return the chicken to the pan with the marinade. Bring to a good simmer, cover with a lid, and bake in the oven for 90 mins. Skim off the excess oil, season to taste, and serve with some crusty bread - perfect!
2 hrs
6 serving

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