Classic Chicken Cacciatore

Remove the base end of the celery to obtain the individual ribs, then cut them lengthwise and mince them. Clean and finely chop the onion and carrot as well . In a large pan heat the extra virgin olive oil then add celery, carrot and onion, letting them soften for 10 minutes.

In the meantime, peel and thinly slice the garlic, then finely chop it together with the aromatic herbs. Add this mince to the sauteed vegetables and mix to blend all the flavors. Continue cooking for another 10 minutes on medium heat.

Add the chili flakes.

Now arrange the chicken pieces in the pan so that they don't overlap one another. Drizzle with extra virgin olive oil and let them brown for 10-15 minutes to whiten them.

Deglaze with the white wine, then stir to flavor and continue cooking for a couple of minutes. ( see notes). Add the mushrooms and tomato sauce . Season with salt and let the chicken cook for 45 minutes with the lid on (See notes).

A few minutes from the end of cooking, wash the fresh parsley and dry it with a cloth. Chop the parsley fairly finely and spread it over the meat. Your chicken cacciatore is ready, serve it still hot! Buon appetito!