4 chicken thigh
1 diced stick of celery, 1 diced carrot
1 diced medium onion
1/2 glass red wine
tomato in can (peeled whole tomatoes in their juice)
Some sprig of rosemary
parsley finely minced
2 tbs extra virgin olive oil
salt and black pepper

Heat the olive oil in a large pot. On high flame brown chicken on all sides. Season with salt and black pepper. Add the onion, celery and carrot, stir well. Sprinkle half glass of red wine (high temperature!). Once the alcohol evaporates, add tomatoes ( don’t use the juice for a thick sauce), crush them a little, stir and add rosemary. Cover and simmer for about 40 minutes, (until chicken will be well done) over medium to low heat. Sparkle finely minced parsley and serve.


Chiara Tomassetti

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