Recipe Index

Ingredients

• 1 whole chicken, about 2 lb 14 oz, jointed into 8 pieces
• 14 oz peeled tomatoes, crushed by hand
• 1 yellow onion, finely chopped
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 garlic clove, minced
• 8 Tbsp dry red wine
• 3 tbsp extra-virgin olive oil
• 1 sprig fresh rosemary
• 1 sprig fresh parsley, chopped
• 1 tsp fine salt
• 1/2 tsp black pepper

Method

1. Pat the chicken pieces dry and season them with the salt and pepper.
2. Heat the olive oil in a large heavy casserole over medium-high heat. Brown the chicken in batches for 4 to 5 minutes per side, until golden. Set aside.
3. Reduce the heat to medium. Add the onion, carrot and celery to the same pan and cook for 6 to 7 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Pour in the red wine and let it bubble for 2 minutes, scraping up the browned bits from the base.
5. Add the crushed tomatoes and the rosemary sprig, and stir well.
6. Return the chicken and any juices to the pan, cover and simmer gently for 40 to 45 minutes, turning the pieces once or twice, until the chicken is tender and cooked through and the sauce has thickened.
7. Discard the rosemary stem, taste and adjust the seasoning, scatter with the chopped parsley and serve with crusty bread, polenta or mashed potato.

Prep: 20 min · Cook: 50 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data