a bunch of fresh herbsrosemary, bay leaves, sage, thyme
3tbspextravirgin olive oil
salt and pepper
Peel and wash the celery, onion and carrot. Chop everything very finely together with the garlic clove (you can mince them by hand or use a food processor).
In a large casserole, add three tablespoons of extravirgin olive oil, add the chicken and season with salt and pepper.
Sauté for 10 minutes over medium heat until the chicken starts to brown.
Add the chopped vegetables and fry for 2-3 minutes. Pour in the wine and stir, let the alcohol evaporate (about 5 minutes).
Add the tomato sauce and then enough water to almost cover completely the chicken. Add salt and the herbs then bring to boil.
When the first boil is released, lower the heat to a minimum and cover the casserole. Let it cook for 45 minutes, taking care that the juice does not dry out too much; if it is necessary add one or two ladle spoons of hot water.
After 45 minutes passed, add the olives and cook for another 15 minutes uncovered so that the juice is reduced a little.
Taste and adjust of salt. Turn off the heat and let it sit for about 10 minutes before serving.
How to serve chicken cacciatore
Has a main dish with the bread you prefer.
Over pasta, for a more american-style dish.
With polenta - as the northern italians like to do.
On top of rice - one of my favourites ways! You can use any type of rice, like white, wild, red, etc.
In a keto style: With cauliflower rice on the side.