Chicken Cacciatore

Cut the chicken into 8 serving pieces. Finely dice the onion, carrot, and celery stalk into 2–3 mm cubes, and peel the garlic, crushing it with the flat side of a knife.

Heat the olive oil in a wide, heavy-bottomed pot over medium heat. Place the chicken pieces skin-side down and sear for about 10 minutes, turning several times, until nicely browned.

Add the onion, carrot, celery, garlic, and rosemary. Season with salt and pepper, and cook for another 5 minutes, stirring, until the vegetables soften and soak up the chicken juices.

Pour in the dry red wine, bring to a boil, and let the alcohol cook off for 2–3 minutes.

Remove the rosemary and garlic, add the peeled canned tomatoes, stir, and cover with a lid. Simmer over moderately low heat for 30–35 minutes, until the meat is tender and easily pulls away from the bone.

Taste the sauce and add more salt and black pepper if needed. Sprinkle with chopped fresh parsley and serve the chicken hot along with the thick sauce.