Ingrediants
- a whole chicken already boned and with the skin on
- 300 g potatoes
- 150 g peeled tomatoes
- 100 g porcini mushrooms
- 50 g baby spinach
- a clove of garlic
- a fresh chilli
- pitted Taggiasca olives
- Rosemary
- salt
- pepper
- extra virgin olive oil
For the chicken cacciatore recipe, close the chicken between two sheets of cling film and beat it lightly with a meat grinder on the pulp side.
Remove the film and season with salt, pepper and the chopped needles of a sprig of rosemary.
Wash the baby spinach and distribute the leaves on the chicken pulp, then roll it up, leaving the skin on the outside; close it by fixing the final flap with toothpicks. Salt the roll and brown it in a pan with a drizzle of oil, turning it for 3 minutes to make it take on a nice golden color.
For the dressing: Peel the potatoes, cut them into cubes and cook them in boiling salted water for 4-5 minutes. Clean the porcini mushrooms and cut them into small pieces. Combine the peeled tomatoes in a saucepan, a drizzle of oil, the crushed garlic clove with the peel, the red pepper cut in half, a spoonful of Taggiasca olives, the porcini mushrooms and a ladle of water; cook for a couple of minutes, then remove the chilli, place the roll in the sauce with 2-3 sprigs of rosemary and continue cooking for another 15 minutes in a covered saucepan. Finally, add the diced potatoes, mix them with the sauce and continue cooking for another 5 minutes, always in a covered saucepan. Serve the chicken with the sauce, decorating as desired with watercress leaves.
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