Ingredients for 4 people

1 chicken
abundant rosemary
1 onion
red wine to taste
10 hanging cherry tomatoes
1 garlic clove
2 carrots
pepper to taste
3 stalks celery
½ cup extra virgin olive oil
chopped parsley



Start the preparation of the recipe by cleaning your chicken and cutting it into pieces, leaving the skin that will give more flavour to the recipe. Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes until they are golden. At this point, add the onion finely chopped, garlic, chopped carrots, and celery, a pinch of salt, pepper and rosemary leaving all sauté for another 5 minutes. When everything is well coloured, pour red wine over the chicken and let it evaporate.
Then add the tomatoes cut in half, cover with a lid and let it cook over moderate heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken dries, add a ladle of hot water or broth (if you wish, at this point, you can add to your chicken cacciatore a sprig of thyme and a bit of nutmeg to give it more flavour). Once cooked, add a handful of chopped parsley and serve hot.