Hunter-Style Chicken (Roman Version)

Method

1. Prepare the free-range chicken: remove any remaining feathers by burning them with a torch or over a gas flame, or pluck them with tweezers.
2. Cut the chicken into pieces: leg, wing, thigh, and breast.
3. Heat a generous amount of olive oil in a large earthenware or steel pan over medium-high heat.
4. Place the chicken pieces skin-side down in the pan, ensuring they are not overlapping. Cook for about 5 minutes until the skin is golden and crispy.
5. Turn the chicken pieces and cook for another minute on the flesh side.
6. Remove the chicken pieces temporarily to redistribute them evenly in the pan.
7. Add the chopped garlic and whole chili peppers to the pan. Sauté for a minute until fragrant.
8. Season with salt and black pepper.
9. Deglaze with a full glass of rosé or white wine and a splash of apple cider vinegar. Let the alcohol evaporate.
10. Add fresh rosemary sprigs (abundant).
11. Pour in enough vegetable broth or hot water to barely cover the chicken. Bring to a simmer.
12. Cover the pan, reduce the heat to low, and cook for about 40 minutes.
13. Meanwhile, peel and dice the potatoes into small cubes.
14. In a separate pan, heat olive oil and sauté the potato cubes until they are golden and slightly crusty on the outside but still raw inside.
15. After 40 minutes, add the par-cooked potatoes to the chicken pan. Stir gently.
16. Cover and cook for another 20-25 minutes, until the chicken is tender and the potatoes are cooked through.
17. In the last minute, add another splash of apple cider vinegar and increase the heat briefly to incorporate.
18. Remove the rosemary sprigs. Serve the chicken and potatoes in a deep plate, generously spooning the pan sauce over the top.