Chicken Cacciatore

If you are using Dried Porcini Mushrooms (to taste) for your chicken cacciatore, put them into a medium size bowl and add Water (120 mL). Put this to the side.

Put a medium-size casserole dish or deep frying pan on the stove at medium heat. Add Extra-Virgin Olive Oil (as needed) and leave to warm up. Add Garlic (2 cloves) to the pan (leave them whole) and a few sprigs of Fresh Rosemary (to taste). Mix using a wooden spoon and leave to simmer for a minute or so.

Cut the Whole Chicken (1).

Add the chicken pieces to the pan, one next to the other, and leave to simmer for a few minutes. Once the chicken pieces have begun to brown on one side, turn them over to brown the other side too. Add Salt (to taste), Ground Black Pepper (to taste), and Dried Mixed Herbs (to taste) to season. Leave to simmer and turn once again.

Add the Carrots (2) and Celery (2 stalks) into the pan, making sure the chicken is completely surrounded. You may need to turn it over again.

Add White Wine (240 mL) to the chicken cacciatore and leave to simmer, covering the pan with the lid so the aromas are infused into the chicken.

After approximately 5 minutes, uncover the pan and add the Tomato Sauce (400 g). Use the tongs to move the chicken around and make sure the sauce has spread well throughout the pan.

Then, add the porcini mushrooms along with the water into the pan, mix well and leave covered to infuse for at least 4-5 minutes.

Uncover the pan and turn the chicken pieces around one last time and leave for another 2-3 minutes.

Once the water has evaporated and the sauce has thickened, serve with some Fresh Parsley (to taste).