Chicken Cacciatore

Pollo alla cacciatora

Number of Servings: 4

Ingredients

• pollo a pezzi: 1,2 kg
• olive nere: 80 grammi
• Aglio: 1 spicchio
• sedano: 1 costola
• Pepe: q.b.
• Sale: q.b.
• acciughe o alici sott'olio: 30 g
• olio di oliva extravergine: q.b.
• alloro: 4 foglie
• rosmarino: 1 rametto
• carota: 1
• vino rosso: un bicchiere
• pomodorini: 400 gr

Preparation

Clean the carrot and celery and chop them coarsely.

In a pan put a little oil to heat, add the crushed garlic and the bay leaves. To make the dish even tastier add the anchovies and fry together with the carrot and celery.

Put the chicken pieces in the saucepan and let them brown for a few minutes, turning them occasionally to make them homogeneous.

Add the olives, leave them to flavor for a few moments, then wet the meat with the wine and let it evaporate.

Drain the tomatoes and add them to the chicken together with the rosemary.

Season with salt and pepper and continue cooking over very low heat for 30 minutes, so that the meat can remain tender.