Chicken Cacciatore

De Vincenzo's Plate · 90 min

Ingredientes

Preparación

1. Soak the dried porcini in 2 glasses of boiling water and set aside.
2. Heat extra virgin olive oil in a medium casserole or deep frying pan over medium heat.
3. Add the whole garlic cloves and a few rosemary sprigs, stir and simmer for about a minute.
4. Add the chicken pieces in a single layer and brown for a few minutes on one side, then turn and brown the other side.
5. Season with salt, pepper and dried mixed herbs, turn the chicken again.
6. Add the diced carrot and celery, turning the chicken so it is coated.
7. Pour in 1 1/2 glasses of white wine, cover and simmer for about 5 minutes.
8. Uncover, add the passata and stir so the sauce coats the pan.
9. Add the porcini with their soaking water, cover and simmer for at least 4 to 5 minutes.
10. Uncover, turn the chicken once more and cook for 2 to 3 minutes.
11. Cook until the water has evaporated and the sauce has thickened, then serve.

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