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Photographed recipe: Chicken cacciatora Italian style (pollo alla cacciatora), Italian traditional recipe. 

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PREPARATION : school of cuisine

cleanse and cut to cubes the vegetables, then  fry slightly  in olive oil

Fasten well the chicken with a thin cord, so it will not be deformed while cooking, joining well the legs inside the skin
When the vegetables start to brown reduce the flame, add the chicken and cover
When it is well browned at one side turn it and brown the other one. Sprinkle with wine (sfumare)
Let it evaporate completely then add the tomato pulp and add the stock cube

10 minutes before  the cooking end add the mushrooms, rinsed and cut to big pieces.
Let it cook, changing cooking side when necessary (the lower  boils faster than the upper). It is very good combined with polenta or mashed potatoes.

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