Pollo alla Cacciatora

Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add 4 bay leaves and one rosemary spring and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.

Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess.

Heat a pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over, add the salt and put to one side.

Place the pan back on the heat and add the chopped onion, chopped carrots, chopped celery, and garlic cloves, sautè until golden brown, salt them and then return the chicken to the pan with their reserved marinade and let it evaporate.

Add the remaining bay leaves and rosemary, the tomato paste (melted with a wooden spoon in a ½ glass of hot water) and the tin of plum tomatoes, bring to a boil, cover with a lid or a double thickness layer of foil for 30-45 minutes. Sprinkle with chopped parsley before serving. You can also add some chili if you like.