Chicken Cacciatore traditional recipe

INGREDIENTS

• 1 whole chicken 1.5 kg;
• Celery 100 g;
• Onion (I use white but you can use the one you prefer) 100 g;
• Carrot 2 ;
• Sage, rosemary, bay leaves to taste;
• 1 clove of garlic;
• Extra virgin olive oil to taste;
• 150 g of olives (I used green ones but you can use the ones you prefer);
• 500 g of San Marzano tomatoes (or tomato puree;
• Parsley, salt, chili pepper to taste;
• 180 ml of red wine

STEP

1. First of all, let’s clean and wash the chicken pieces under running water;
2. We transfer the chicken pieces that we have washed onto a cloth and pat dry gently;
3. Clean and dice the carrots and celery;
4. Take a large enough pan and pour in plenty of extra virgin olive oil;
5. Heat the oil for a moment, then add the diced celery and carrots, mix and fry lightly;
6. Now take the chicken pieces and place them in our soffritto with the skin side down;
7. Now let’s cut the onion into small cubes;
8. Add the onion cubes on top of the chicken pieces. I add the onion after so it doesn’t burn;
9. Gently turn the chicken pieces;
10. Now add the chilli peppers (I use the ones in oil but you can use the ones you prefer) 1 teaspoon;
11. Add salt to taste;
12. Then proceed with adding the olives;
13. Brown for a few minutes;
14. Gently turn the chicken pieces;
15. Now let’s add the red wine and let it evaporate;
16. Add the bay leaves;
17. Let’s prepare the chopped herbs;
18. Chop the sage, garlic clove and rosemary;
19. Add our aromatic mix to our preparation;
20. Mix gently;
21. After that add the tomatoes (I roughly crushed them with my fingers);
22. Add a little water (I poured the water into the bowl of tomatoes and added it to the preparation, so we don’t waste anything);
23. Stir well with a wooden spoon;
24. Close with the lid and cook over medium heat for about 25 minutes;
25. After about 25 minutes we go to mix;
26. Close with the lid and finish cooking for another 10 minutes, the sauce should reduce;
27. Chop the parsley, add half to the pan and mix;
28. Now all that’s left is to plate this delight;
29. Place our chicken on a serving dish;
30. Cover our chicken cacciatore with the sauce, add the remaining chopped parsley and… ENJOY!