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.