Roast celery roast with baked potatoes and chestnut cream
second courses from Italy - Toscana
Chicken cacciatore in white
Chicken cacciatore in white
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The chicken cacciatore is a typical Tuscan recipe many years ago and was prepared in rural areas, where few good enough ingredients to make a dish a masterpiece.
preparation
step 1
Clean carefully Thigh by any feathers and fat excesses remained.
step 2
In a nice large pot, pour the oil extra virgin with two cloves of unpeeled garlic.
step 3
After a few minutes you can transfer the hot Thigh nellolio, preferably skin side down and let it cook for a while, it should take a nice golden brown color
step 4
After browned chicken to one side and then dallaltro, pour the white wine and let evaporate over high heat.
step 5
Spices chicken by adding herbs, a nice pass salt and pepper.
step 6
Porta cook 40 minutes over low heat, without covering with the lid and if withdrawn too add a little 'hot water,
step 7
When cooked, add the olives and stir to flavor everything.