Pollo alla Cacciatora

1. Preheat your oven to 350ºF.

2. Season the chicken pieces with salt and freshly ground black pepper.

3. Dust the chicken pieces with flour and shake off any excess. Heat an oven safe sauté pan or skillet, add a splash of olive oil, add chicken to the pan and sprinkle generously with Oktoberfest Seasoning, kosher salt and pepper to taste. Cook chicken until browned lightly all over and put to one side. Once chicken has cooked take pan off heat.

(Note: Sear thighs in batches to avoid overcrowding. Do not be tempted to put all fillets in the pan. You will have steamed, pale and tasteless chicken. Instead, each thigh needs space between them which will sear your chicken to a beautiful golden brown color, locking in moisture, resulting in the juicy flavor you want.)

4. Place the pan back on the heat and add fresh garlic. Sauté gently until golden brown, deglaze with wine, then add the anchovies, tomatoes (whole tomatoes and anchovies smashed with a wooden spoon), olives, Bavarian seasoning, and the chicken pieces. Bring to a boil, turn off stove, stir and cover with a lid or foil and bake in the preheated oven for 2 hours or until meat is tender and internal temperature has reached 165 degrees.

5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves, and serve with a salad of choice, rustic bread, and glass of Chianti wine.