Hunter's Chicken

Notes/Suggestions:  I learned this recipe at a cooking class I took about 10 years ago. It was and still can be made with lamb instead of chicken, but my kids are not big fans of lamb yet, besides, chicken is cheaper.

Ingredients:
  • ¼ cup all purpose unbleached flour
  • 2 tsp fine sea salt
  • 1 tsp ground black pepper
  • 3 lbs chicken thighs, skin on (with or without bones, does not matter)
  • ¼ cup extra virgin olive oil
  • 2 cups chicken stock
  • ¼ cup red wine vinegar
  • 3 cloves of garlic, minced
  • 1 Tbsp fresh rosemary, chopped
  • 3 fresh sage leaves
  • 1Tbsp anchovy paste (yes, anchovy paste and don’t skip this part, it makes a difference)
Directions:
  1. Combine the flour with the salt and pepper on a plate.
  2. In a large pan, heat the olive oil.
  3. Dredge the chicken thighs into the flour coating both sides well. Shake off the excess. Place skin side down in the hot oil. Repeat with each piece of chicken, careful not to over crowd the pan.
  4. Brown both sides of the chicken then remove from pan and place in the crock of a slow cooker.
  5. Drain off any excess fat from pan, but leave the brown bits. Return the pan to a medium heat and pour in the stock and vinegar and scrap up all the brown bits stuck to the pan. Pour the liquid over the chicken.
  6. Add the garlic, rosemary and sage then set the slow cooker to low and cook for 8-10 hours or, high for about 4-6 hours.
  7. Just before serving, add the anchovy paste and stir well into the liquid. Serve chicken over buttered noodles.