Chicken Cacciatore (Pollo alla Cacciatora)

Ingredients

Start by preparing the vegetables. Peel the onion, peel and trim the carrot, and trim the celery stalk. Finely dice all vegetables into small 2–3 mm cubes.
Prepare the chicken by breaking it down into pieces, separating the legs, thighs, breasts, and wings.
Heat a drizzle of extra virgin olive oil in a large casserole dish or Dutch oven.
Add the chicken pieces to the pot, skin-side down. Brown for about 10 minutes, turning occasionally so all sides become evenly browned.
Once the chicken is well-browned, add the finely diced celery, carrot, onion, and the garlic clove.
Season with salt, black pepper, and the sprig of rosemary. Stir well and cook for another 5 minutes to allow the flavors to blend.
Pour in the red wine and allow the alcohol to evaporate completely.
Remove the rosemary sprig and garlic clove, then add the tomato purée.
Stir well, cover with a lid, and simmer over moderate heat for 30–35 minutes. (Adjust the cooking time accordingly if your chicken is larger or smaller).
Once cooked, check and adjust the seasoning with salt, then garnish with the chopped parsley. Give it one final stir, and your chicken cacciatore is ready to serve.