Chicken Cacciatore - cooking recipe

Ingredients

4 sprigs fresh rosemary, 1 sprig reserved for garnish, remaining needles stripped from stems
2 cloves garlic, peeled and roughly chopped
1 tsp black peppercorns
2 None lemons, 1 grated zest and juice, 1 cut into wedges
1/2 tsp sea salt
5 tbsp olive oil
1 None chicken (about 1.2kg), cut into 8 pieces
250 ml dry white wine
3 tbsp tomato puree
1 tsp instant chicken bouillon
2 None anchovy fillets, finely chopped
2 tbsp capers
4 tbsp black olives

Preparation

Pound rosemary, garlic, peppercorns and lemon zest with a mortar and pestle. Add sea salt and 2 tbsp oil. Rub over chicken, cover and let marinate for 1 hour.
Scrape marinade from chicken and set aside. Heat 3 tbsp oil in a roasting pan and sear chicken for 10 mins, turning, until browned. Brush reserved marinade over chicken then add wine and 1/2 cup water and bring to a boil. Add tomato paste, crushed bouillon cube and 3 tbsp lemon juice. Simmer for 30 mins. Add anchovies, capers and olives and simmer for 6 mins. Season then garnish with lemon wedges and reserved rosemary.