Chicken Cacciatore with Olives

Method

1. Dice the carrot, celery, and onion into small cubes. Peel the garlic clove.
2. In a pan, add a drizzle of extra virgin olive oil, chili pepper, the whole garlic clove, and sprigs of rosemary and sage. Heat over medium heat.
3. Add the chicken pieces, skin side down, and cook for 3–4 minutes until the skin is golden and crispy.
4. Turn the chicken pieces, season with salt and pepper on both sides.
5. Deglaze with a glass of red wine over high heat, letting the alcohol evaporate.
6. Remove the garlic and herb sprigs.
7. Add the diced vegetables (carrot, celery, onion) and stir well to distribute evenly.
8. Reduce the heat, cover the pan, and cook for 5 minutes.
9. Add 400 ml of tomato sauce and about a third of its volume in water (to rinse the jar). Stir, cover, and simmer on low heat for 45 minutes.
10. During the last 10 minutes of cooking, add the Taggiasche black olives.
11. Turn off the heat, add the chopped parsley, and stir.
12. Serve the chicken with its sauce.