My grandmother used to make this recipe with the leftovers of the oven-roasted chicken which is a good way to start. Anyway, in this post, I suggest you to use the original Tuscan recipe, which is more tasty if you leave the skin on! In this case I used just leg cuts, because they are more tasty.
Ingredients for 4
1 chicken - About 1,2kg/3 lb cut into small pieces (including the bones and skin)
1 1/2 carrots1/2 onion
2 celery sticks
1 clove garlic
400 grs - 1 small tin canned peeled tomatoes (and their juice)
6 spoons extra virgin olive oil
1 Rosemary stick
1/2 glass white wine
Salt and pepper
1) Put oil in a large pan , bring it to the boil, add the peeled garlic and put the chicken in the pan until golden brown (skin on). Turn the meat to evenly cook on both sides.
2) In the mean while wash and clean the carrots, onion and celery and chop them very well.
3) Remove the meat from the pan, add the chopped vegetables in the same pan and let them cook until soft (carrots will change colour). Stir now and then.
4) Put the chicken again, warm it up, and on the high heat add the wine and let it evaporate. Add salt and pepper.
5) Add the canned tomatoes and the rosemary cut into pieces and bring all to the boil.
Stir well, cover with a lid and let it cook for 15-20 minutes.
6) Stir again, put the meat upside down and let it cook for other 15 minutes, uncovered, until the meat easily comes off the bone. If the sauce is too thick, add a little bit of hot water or stock, if too runny, let it cook a little bit longer.
7) Enjoy with a large slice of rustic bread or with some boiled potatoes.