Hunter's Chicken

Method

1. Score the cherry tomatoes with an X on the bottom, blanch in boiling water for about 1 minute, then transfer to ice water. Peel off the skins.
2. Place the peeled tomatoes on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, sprinkle with salt and icing sugar. Roast in a preheated oven at 190°C (ventilated) for 15-20 minutes, until slightly caramelized and shriveled. Alternatively, roast at 150°C for 1.5-2 hours.
3. Season the chicken thighs and breasts with salt on both sides. Lightly brush with olive oil to prevent sticking.
4. Grill the chicken pieces on a charcoal barbecue (or a hot grill pan) for a few minutes per side, just until the skin is nicely colored and smoky. Do not fully cook; this is to add flavor. Set aside.
5. In a large casserole, heat a generous amount of extra virgin olive oil. Add the onion (sliced into 1 cm rings), celery (cut into 1 cm pieces), and carrot (cut into similar sized pieces). Add a couple of bay leaves and a pinch of black pepper. Sweat over medium heat until softened, about 5-7 minutes.
6. Optionally, add a knob of butter to the vegetables and let it melt.
7. Pour in a glass of red wine and let it evaporate completely, deglazing the pan.
8. Stir in a tablespoon of tomato concentrate and cook for a minute.
9. Cut the grilled chicken thighs into large pieces and add them to the casserole. Add tomato passata to cover the chicken, then add a little water. Season with salt and pepper. Stir gently, then cover with a lid slightly ajar. Simmer over medium heat for about 10 minutes.
10. After 10 minutes, cut the grilled chicken breast into chunks (lozenge shapes) and add to the casserole. Add a splash more water if the sauce is too thick. Cover again and simmer for another 7-8 minutes, until the breasts are cooked through and tender.
11. Taste the sauce and adjust salt and pepper if needed. The dish is meant to be rustic with chunky vegetables in the sauce.
12. To serve, arrange the chicken and vegetables on a platter. Top with the roasted cherry tomatoes and sprinkle with rosemary powder and a final grind of black pepper.