Pollo alla Cacciatora (Chicken Hunter Style)
 
1 roaster chicken, about 5 to 6 pounds
2 cloves garlic, minced
1 branch fresh rosemary, leaves removed and minced
Salt and pepper
Extra virgin olive oil
2 large yellow onions, coarsely chopped
1 pound portobello mushrooms, cut into 1-inch cubes
4 ounces pancetta, finely diced
1 cup white wine
1 pound tomato puree
1 cup chicken stock, recipe follows
Pinch sugar
Pinch red chili flakes

Cut chicken into 8 pieces. Combine the garlic, rosemary, salt and pepper 
and enough olive oil to make a somewhat dry paste. Divide the paste 
evenly among the 8 pieces and let sit, covered and refrigerated, for 2 
hours. 

In a Dutch oven, heat 3 tablespoons olive oil over high heat until 
smoking. Brush the excess rub from the bird and sear each piece of meat 
on all sides in the hot oil. Remove seared meat to a plate lined with 
paper towels. Add the onions, the mushrooms and the pancetta and cook 
over high heat until onions are golden brown and fat has been rendered 
from pancetta. Drain the excess oil, then add the wine and stir the 
bottom of the pan with a wooden spoon to dislodge the browned bits. Add 
the tomato puree, chicken stock, sugar and chili flakes and bring to a 
boil. Return the chicken to the pan. 

Cook for 20 minutes, covered, then 
15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in 
half, and divide meat evenly among 4 warmed dinner plates, giving each 
plate 1 section of breast and 1 section of leg. Top with the sauce and 
serve immediately.