This classic Italian stew goes great with good, crusty bread or a nice pot of Sun Oven Polenta.
Sun Oven Pollo alla Cacciatora
1 (4 to 4 1/2 pound) chicken, cut into eight pieces
6 bay leaves
2 sprigs of fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
2 cups dry red wine
flour, for dusting
1 tablespoon olive oil
6 anchovy fillets
1/2 cup black olives
2 (14-ounce) cans plum tomatoes, with their juices, roughly chopped
Season the chicken pieces with salt and pepper and put them in a bowl. Add the bay leaves, rosemary, and the crushed clove of garlic. Pour the wine over the chicken, cover and marinate at least one hour or overnight in the refrigerator.
Set the Sun Oven out to preheat. Drain the chicken, reserving the marinade, and pat dry. Heat the oil in a Dutch oven. Dredge the chicken in the flour, shaking off any excess. Brown the chicken and transfer to a plate. Add the sliced garlic to the Dutch oven and cook for about 1 minute. Add the anchovies and then the reserved marinade. Use a wooden spoon to scape up any browned bits and continue cooking until the wine is reduced by about one half. Add the olives and tomatoes. Return the chicken pieces to the Dutch oven, cover, and transfer to the Sun Oven. Cook until the chicken is fork tender, 1 1/2 to 2 hours. Skim off excess fat from the top of the sauce. Remove and discard the bay leaves and rosemary. Season to taste with salt and pepper.
Makes 4 servings.