Difficulty Medium
Min
Second course
6 Portions
1
Cut the pre-carved chicken into pieces. Put 4 tablespoons of oil and sauté onion, carrots cut into rounds and the crushed garlic cloves.
2
Add the chicken once the vegetables change colour. Adjust salt and pepper to taste. Cook the meat to brown, simmer with white wine. Remove the lid and increase the heat until all the wine has evaporated.
3
Add the herbs, the peeled tomatoes and the tomato sauce.
4
Cover with a lid and cook over low heat for 1 hour, stirring from time to time. Add water if the cooking juice becomes too thick.
5
Serve the chicken cacciatore with hot polenta.
