CHICKEN CACCIATORE cooked in Italy (pollo alla cacciatora) #chickencacciatore

How chicken cacciatore is cooked in Italy
The Italian chicken dish called „pollo alla cacciatora“ is characteristic for its soft and herbal taste in a nice tomato sugo. After a quick frying in extra virgin olive oil followed by a shot of white wine, it requires a long slow cooking process for about 1 hour on low flame together with plenty of herbs and tomatoes. The result is amazing. In Italy it is typically eaten as second main dish, although it is not so widely spread in Italian cuisine.

Ingredients for 4 persons:
4 chicken legs or wings
400 ml of tomato polpa
extra virgin olive oil
1 onion
some celery
1 carrot
a bunch of parsley
sage leaves
plenty of rosemary leaves
some mints leaves
3 bay leaves
1 chili
1 garlic clove
a good shot of white wine
a few olives (optional)

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