Chicken Cacciatore in White

To prepare the white chicken cacciatore, first peel the carrot 1, trim it and cut it into slices 2 and then into cubes, about 0.5 inches 3.

Wash the celery stalk and cut it into cubes the same size as the carrots 4. Peel the onion, then slice and chop it coarsely 5. Pour the oil into a large pan, let it heat up, and add the chopped vegetables 6. 

Let them brown for a couple of minutes over medium heat, stirring often 7. Lightly flour the chicken thighs, shaking off the excess flour 8, and when the vegetables are well browned, add the chicken to the pan, placing them skin side down 9. 

Let them brown and when they are well browned, turn them over 10. Salt and pepper 11, then add the garlic clove 12 

and the fresh aromatic herbs 13. Deglaze with wine 14 and let it evaporate for a few seconds. Add a ladle of hot water 15, 

cover with a lid and let cook for about 20 minutes, adding a little hot water if needed. After the time has passed, remove the garlic and aromatic herbs, then add the pitted green olives 17 and leave on the heat for another five minutes. When done, remove from the heat and let the white chicken cacciatore rest for a few minutes before serving 18.