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Main dishes



My uncle Rudy is the poster child for this Italian classic. He runs the Quincaillerie with my mom, our family store on rue Dante in Little Italy, a place where you can find everything to cook and hunt. He’s a leading authority on small-game hunting.
Traditionally, Hunter’s Chicken was cooked with partridge, pheasant or quail. It’s a dish that evokes autumn and the return of hunting season. Simmered slowly for hours, it comforts and warms you up, in every sense of the word.

Preparation 15 min
Cooking time 50 min
Portions 4-6



  1. In a large pot, heat oil at medium-high heat.
  2. Salt and pepper the chicken pieces, then dredge in flour.
  3. Brown chicken, a couple of pieces at a time, for about 10-12 minutes. Reserve cooked pieces on a plate.
  4. To cooking liquid, add rosemary, garlic, bay leaf, carrot, bell pepper, onion and celery. Cook for 6-8 minutes.
  5. Add the wine and scrape the bottom of the pot with a wooden spoon to free the cooked bits on the bottom. Cook for 3 minutes or until the wine has reduced by half.
  6. Add the chicken back to the pot, pour in the sauce and bring to a boil.
  7. Cover, at low heat, and cook for about 30 minutes or until chicken is tender and fully-cooked.
  8. Remove lid and add olives, capers and parsley.
  9. Transfer chicken pieces to a serving dish and dress with the sauce.