The chicken must be cleaned well and cut into large pieces. Heat the oil in a non-stick frying pan and cook the chicken for about 10 minutes, turning the pieces until they’re golden brown all over. In the meanwhile, chop the onion, carrots, celery, garlic and a sprig of rosemary; add them to the pan and sauté for at least 5 minutes (making sure that they don’t burn). When everything is a nice colour, season with salt and pepper, pour in the wine and simmer until it evaporates. Now add the chopped tomato, put the lid on the pan and cook over a low heat for 30 minutes (or until the chicken is well cooked and tender); during this time, if the “sauce” in the pan should become too dry, add a ladle of hot water or broth. This dish is delicious and will delight young and old. It’s good when just made, but even better the day after, and… don’t forget to serve it with some bread to “mop up” the sauce! 

 The origins of this simple but tasty dish once more come from the humble, peasant cuisine of days gone by. On festive occasions, the chickens (and even more so, the hens) that the farmers reared became a sumptuous meal, enhanced with the flavour of herbs and vegetables from the kitchen garden and some red wine. The secret of this recipe (and of recipes in general) is to choose good-quality ingredients. So, we recommend that you look carefully and buy a good-quality bird, maybe from a local producer or a trusted shop.