6 free-range chicken legs, cut into thighs and drumstick (we also use thigh fillets)
¼ cup extra-virgin olive oil
1 stick of celery finely chopped
1 carrot chopped
2 medium brown onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 ½ cups dry white wine
400g can whole tomatoes, chopped with juices
1 ½ cups chicken stock
½ cup black olives
2 tbsp of salted capers -soaked
1 bay leaf
2 tbsp chopped flat-leaf parsley
freshly ground black pepper
1. Heat oil in a large pan over medium to high heat. Add onions, garlic, celery, carrot and salt and cook, stirring occasionally, for about 10 minutes until soft. Remove from the pan, add the chicken and fry, turning pieces to brown evenly.
2. Put the onions etc back in, add wine and cook until wine reduces by half.
3. Add tomatoes with their juice, chicken stock, olives, capers, bay leaf. Reduce heat to low, and simmer for 1 hour.
4. The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning; add a good grind of pepper. Sprinkle with parsley and serve with risoni or soft polenta.