Servings: 3
Ingredients
.About 700 grams (about 1.5 pounds) of chicken in pieces, on the bone
.A sprig of rosemary and 1 clove of garlic
.A stick of celery, one onion and a carrot finely chopped
.1/2 cup of white wine (125 ml)
.300 gr (1 1/3 cup) tomato sauce or 1 ½ cups chopped ripe tomatoes
.3 tablespoons of black olives
.Extra virgin olive oil, salt and pepper
Tools
A board, a knife, a non stick large pan with a lid to cook the chicken in.
Instructions:
Chop the
garlic then lightly brown it in a pan with the sprig of rosemary and
4 to 5 tablespoons of oil.
As soon
as the garlic and the rosemary start to release their flavour, add
the finely chopped vegetables, and fry them for a few minutes over
medium heat.
Add the
chicken pieces and brown them over high heat.
Pour
the wine and let it evaporate. Let wine evaporate.
Add the
tomato and the olives, cover with a lid and cook over medium-low heat
for about half an hour to 40 minutes, depending on the size of the meat.
During
the cooking keep the sauce juicy to let the meat stay moist, if needed add some hot water.
Serve
hot.
