Hunter's Chicken

Method

1. Choose a free-range chicken and cut it into pieces. Optionally, singe the skin with a torch or over a stovetop burner to remove any remaining feathers.
2. Finely chop a mix of aromatic herbs (sage, oregano, rosemary, thyme) together with a clove of garlic.
3. Place the chicken pieces in a large bowl. Add the chopped herbs and garlic, a pinch of salt, black pepper, and white wine (or lemon juice as a substitute). Mix everything thoroughly with your hands.
4. Cover the bowl with plastic wrap and refrigerate overnight (or at least a few hours) to marinate.
5. Finely chop a piece of lard until it forms a paste. Add one anchovy (alice) and continue chopping until well combined.
6. Heat a pan with a little garlic-infused oil. Add the lard and anchovy mixture (battuto) and let it cook briefly.
7. Add the marinated chicken pieces to the pan, skin side down. Season with a little salt (remember the lard and anchovy are already salty).
8. After a few minutes, when the skin is golden and crisp, flip the chicken pieces.
9. Pour the remaining marinade liquid into the pan to deglaze and add moisture.
10. Halfway through cooking, add pitted Leccino olives and any remaining battuto mixture.
11. Once the chicken is fully cooked, turn off the heat and let it rest for 15–20 minutes before serving.