How to make
Cut the chicken into portions and season with salt and black pepper.
The portions are rolled in flour and fried in heated oil. They are taken out.
Fry all the pre-cut vegetables in the same oil: the onions into crescents, carrot into circles, peppers into cubes, mushrooms into slices.
The wine is poured in and the chicken dish is cooked until the alcohol evaporates.
Add the tomatoes and sugar.
Spices are added to the Italian dish.
Return the chicken and leave the dish to simmer on a low heat for about 30 minutes, until the liquid evaporates.
The Classic Cacciatore Chicken is served sprinkled with parsley and rosemary.
