Pollo alla cacciatora, chicken Cacciatore.

This is a really easy recipe quite common in the North of Italy but mainly in Tuscany.
You can cook it in advance and keep in the fridge for a couple of day or you can cook it and serve it.
You can use a whole chicken or just parts: as you see in the photo I used 2 chicken legs for 2 servings.

2 chicken legs with skin

1 garlic clove

rosemary stick


1 celery stick

1 carrot

1 onion

1 glass red wine

2 tbsp extra-virgin olive oil

4 cups tomato sauce

Put the chicken, skin on, in a hot pan with oil, rosemary and garlic.
If you're on a diet you can avoid oil, skin is greasy enough to brown on its own, when the chicken is ready you can peel it.
Let it brown on both side then add red wine, let evaporate then add finely chopped vegetable, stir well and cook on medium fire for a couple of minutes, remove garlic and rosemary stick.
Add tomato sauce, cover with a lid and cook for about 40 minutes on low fire, few minutes before you turn off fire add chopped parsley.
Serve hot with a lot of bread to pick up sauce!