A taste of Tuscany with Chicken Cacciatora

A classic from the old tradition, a favorite in any tuscan home for a special day or just any day to enjoy.
Try this easy recipe and all the tuscan flavors will make you dream of a sunny day on our gentle hills.

1 free-range chicken possibly organic
8 tablespoons extra virgin olive oil
1 large onion
1 carrot
200 grams of fresh peeled diced tomatoes (or canned tomato puree)
A handful of black olives
1 small bunch of parsley
1 sprig of rosemary
1 celery stalk
3 cloves of garlic
2 bay leaves
½ glass of tuscan white wine (any dry wine like Vernaccia or Galestro)
Salt and pepper
Take the chicken, cut it in pieces retaining the skin. Chop vegetables, onion, celery, carrots, parsley, rosemary , garlic and add this mixture into a cold large pan, add olive oil and let sautee at low-medium temperature for a few minutes.
Add the chicken pieces and sautee for a few minutes more turning them on all sides. They must become golden. Add salt and pepper.
Add then the white wine, increase heat to evaporate it completely. Add the tomato and the whole bay leaves and cover the pan and cook on low heat for about half hour or until the chicken is tender. Add and olives and cook a minute more.
A good red tuscan wine is what we recommend to enjoy this meal at best.