Instructions

Chop the chicken into parts preserving the backbone and neck, this step may be asked to be done by the butcher to easy the making. Prepare a broth with the chicken waste and add an onion cut in the middle, one carrot, one leak, one parsley sprig, salt and pepper. Chop the remaining onion, carrot and celery into fine brunoise. Clean and slice mushrooms into ½ cm pieces. Heat some virgin olive oil in a Magefesa Dutch Oven and brown the seasoned chicken together with the cloves of garlic with skin. Turn it over so that it is uniformly sealed. Set aside and keep. Poach the onion, carrot and celery over medium heat in the same Dutch oven where we have browned the chicken. Add the grated tomato and aromatic herbs and sauté the whole for 10 minutes.
Mix in the chicken again, black olives and pour red wine all over, let it cook some minutes so that alcohol evaporates and moist it with some poultry broth until lightly covered. Cover the Dutch oven and let it cook over medium heat for 20 minutes.
Put two tablespoons hot oil on a Magefesa Skillet and sauté the mushrooms over high heat, season to taste and add it to the chicken stew. Keep it for about 10 more minutes over high heat or until chicken is done to perfection. Serve it accompanied by polenta or potato puree.
Pollo alla Cacciatore is a typical recipe from Tuscany, (Italia). This recipe is a variant from the original one.

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