Cooking Instructions
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Step 1
If you are using
Dried Porcini Mushrooms (to taste)
for your chicken cacciatore, put them into a medium size bowl and add
Water (1/2 cup)
. Put this to the side.
Step 2
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.
Step 3
Cut the
Tyson® Whole Chicken (1)
.
Step 4
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.
Step 5
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.
Step 6
Add
White Wine (1 cup)
to the chicken cacciatore and leave to simmer, covering the pan with the lid so the aromas are infused into the chicken.
Step 7
After approximately 5 minutes, uncover the pan and add the
Tomato Sauce (1 2/3 cups)
. Use the tongs to move the chicken around and make sure the sauce has spread well throughout the pan.
Step 8
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.
Step 9
Uncover the pan and turn the chicken pieces around one last time and leave for another 2-3 minutes.
Step 10
Once the water has evaporated and the sauce has thickened, serve with some
Fresh Parsley (to taste)
.
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