Wash the chicken, use tweezers to remove any pieces of feathers left in the skin, then wash it again, pat it dry with a cloth and cut it into 8-10 pieces. Put the pieces in a bowl with water and ½ a glass of white wine and leave to rest for 10 minutes. In the meanwhile heat the oven to 160 °C, peel the garlic and wash the rosemary.

Take the pieces of chicken out of the water, rinse them under the tap, dry them and put them in a large bowl. Season with salt and pepper, and add the rosemary leaves, the garlic (peeled and chopped), 10 tablespoons of olive oil and half a glass of white wine. Transfer everything to a baking pan and put it in the oven to cook for roughly 2 hours. After roughly the first 30 minutes cover the pan with baking foil. Take the chicken out of the oven after 2 hours, pour in another half a glass of white wine and put it back in the oven, this time without the baking foil, to let the wine evaporate. If you prefer you can put the baking pan on the hob, and let the wine evaporate over a lively heat.

Lastly, add the contents of a jar of Guazzabuglio, mix well and finish cooking in the oven for another 30 minutes so the chicken browns a little.

If the sauce should thicken too much, add a little hot water. Leave to cool slightly before serving.