Chicken Cacciatore, Old-Style

Method

1. Heat a drizzle of extra virgin olive oil in a non-stick pot.
2. Add the chicken pieces skin-side down and brown until the skin is nicely colored.
3. Add the chopped celery, onion and carrot and the aromatic herbs (rosemary, sage, bay leaf) almost whole.
4. Sauté for a few minutes, then deglaze with some red wine and let it evaporate.
5. Add the San Marzano tomatoes and cherry tomatoes, crushing them slightly with your hands.
6. Remove the aromatic herbs.
7. Season with salt and pepper, lower the heat, cover and cook slowly, checking occasionally.
8. After about half an hour, add the black olives, increase the heat and cook until the sauce thickens.
9. Finally, add the chopped parsley.
10. Serve with bread to soak up the sauce.