Remove the bay leaves and rosemary sprigs and serve with a salad, and potatoes or whatever vegetable you fancy. Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. NOTESġ/2 bottle Chianti may need to use whole bottle

Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated over for 1 1/2 hours. In the same pan fry the sliced garlic, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and put the chicken pieces back with their reserved marinade.

Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over remove from the pan and put to one side. Dust the chicken pieces with flour and shake off any excess. We usher in the season with creamy pastas, pumpkin and potato everything, squash ravioli, and hearty soups, stews, and chilies. I find it can be easy to get a little carried away with the heavier foods when fall arrives. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Hunter’s chicken stew is a simple classic stew that makes a great fall dinner. Preheat your oven to 180 degrees C/gas mark 4. Leave to marinate for at least an hour, but preferably overnight in the fridge. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Season the chicken pieces with salt and freshly ground black pepper and put them in a bowl. It is best made using a cast iron dutch oven. Get your butcher to joint a whole chicken into 8 pieces. The chicken chasseur also called the hunter’s chicken (poulet saut chasseur) is a classic French stew made with pieces of chicken, which are braised in brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and parsley.

Chicken hunter stew