While there are many variations of pollo alla cacciatora or Hunter's style chicken, my recipe is incredibly simple and relies on good quality chicken and tomatoes. It is perfect fare for that seasonal cross over when the light chill of Autumn sets in but tomatoes are still at their best. Speaking of Autumn,  some dried porcini added in with the wine would be rather lovely too. 

Serves 4-6

2tbsp extra virgin olive oil

1tbsp unsalted butter

1 brown onion, roughly chopped

1 sprig of rosemary

1 x 1.2kg chicken, cut into 8 pieces

125ml dry white wine

3 plum tomatoes, roughly chopped

1 fresh bay leaf

1. Warm the butter and oil in a large pan over a low heat. Add the onion and rosemary and gently cook for 10 minutes or until soft and fragrant. Increase the heat and add the chicken into the pan, skin side down. You may need to just shuffle the onions around a little to ensure the chicken is directly touching the pan. When the chicken is golden brown on the underside, turn the chicken over and continue to cook for a few minutes. 

2. Pour over the wine, tumble in the tomatoes and add the bay leave. Cover with a lid and reduce heat to medium. Simmer for 35-40 minutes or until the chicken is tender, the tomatoes have collapsed and the sauce has thickened slightly. You can remove the lid during the last ten minutes of cooking to help the sauce reduce. Season to taste then serve. I like to serve this with soft polenta and a salad of bitter leaves lightly dressed in olive oil, sea salt and a little vinegar.