Cacciatora chicken- Tuscan recipe

Created on Wednesday, 19 October 2011 17:51

A dish that is possible find at rotation in our restaurant (dish extra menù), is chicken or rabbit at cacciatora. Simple in preparation but good in flavour.

We begin to put in a pan garlic and rosemary mince, and a little mince of carota, celery and onion. Add olive oil and put on the fire. When the aroma start to fry, we put the chicken piece cleaned and washed
We leave brown this ingredients for few minutes and than add little white wine.
While the wine vanish, we make melt some concentrated tomato in a little brouth.
Now is possible mix in pan the bouillon cube, a sprinkling of spice, brouth and salt.
Let cook, we remembering to blend from time to time, the chicken is ready to serve when the meat is soft.
In the end is possible add some olives.