Pollo alla Cacciatora

Method

1. Prepare the chicken: flame off any remaining feathers, then wash the chicken in a sink with a small amount of bleach to avoid cross-contamination. Rinse well.
2. Cut the chicken into pieces: separate the legs, thighs, breast, and wings. Remove any fat glands near the tail.
3. Dice celery, carrot, and onion into small cubes, using about 50 g each. Mince the parsley finely after drying it well. Finely chop rosemary needles and chop sage leaves coarsely. Leave bay leaves whole. If using fresh chili, chop it; dried chili is fine.
4. In a large pan or high-sided skillet, heat enough olive oil to cover the bottom. Add the crushed garlic cloves and the diced vegetables. Sauté over high heat until the onion becomes translucent and the vegetables begin to brown slightly.
5. Add the rosemary, sage, bay leaves, and chili pepper. Stir and cook for another minute.
6. Place the chicken pieces skin-side down in the pan, spreading them in a single layer. Season with salt and pepper. Brown the chicken well on all sides over high heat, turning frequently.
7. Pour in a glass of white wine (or red or rosé) and let it evaporate over high heat until the pan juices become almost translucent. Stir often to prevent burning.
8. Add the tomato sauce and the olives (if using). Stir to combine, bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
9. After 45 minutes, check the chicken: the meat should start pulling away from the bone. Adjust salt if necessary.
10. Sprinkle the fresh parsley over the dish, cover, and let rest for at least 10 minutes (ideally 1–2 hours) before serving.
11. Serve the pollo alla cacciatora warm.