This is a delicious (to me) recipe that basically translates as Hunters Stew. I am not sure what Italian hunters carry with them on their hunts but I am quite sure most guys in Australia don’t carry olives, anchovies and vinegar with them on hunting trips but that is a very minor point. Suffice to say that it is a delicious recipe and I am ashamed that I have not made it since August 17, ’96. Last night I used the recipe from my old Time/Life cook books that I brought with me in ’74 when we migrated. There are many versions of the dish and the only alteration that I made was the addition of a cup of mushrooms. Some recipes call for them others not.
Basically Diane divided the chicken into about eight pieces, I browned them along with a finely chopped onion and two cloves of garlic removed the cchicken and added the flavourings: oregano, bay leaf and the liquids. These included: white wine, stock and a little vinegar. After 30 minutes I removed the chicken, added black olives and anchovys and boiled down this mixture before pouring it over the chicken.
As a side I made 1/2 cup of rice to soak up that beautiful sauce and completed the meal with a cleansing salad. As a beverage we opened a excellent bottle of 2010 Monte Abbazia Oliveto Vernaccia San Gimignano (these wines are so good yet they are so inexpensive because of our robust dollar.)