Pollo alla cacciatora by Ruth Ferriggi

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Method:

First saute some onion, carrots, garlic and celery in some oil in a pan, add 3 /4 anchovies, add the chicken and wait until it changes colour, add a glass of white wine then add a can of cherry tomotoes, olives, salt, pepper, rosemary and bay leaf. Cover with a lid and cook for about 30mins gently.