This is an old favourite in my family and I suppose in any Italian family – chicken cooked “the hunter’s way”. It’s a simple combination of flavours that just works really well, making you life easy after a long day working. When I cook this, I know I can count on getting dinner on the table in less than an hour making everyone – including myself – very happy.

Serves 2

INGREDIENTS

500 g of chicken thighs and drumsticks, bone-in and skin-off

3 tablespoons of extra-virgin olive oil

A small glass of white wine

1 small onion, peeled and chopped

1 clove of garlic, peeled and finely sliced

1 big carrot, peeled and diced

1 celery stick, sliced

A handful of fleshy black olives, stone in

1 little bunch of fresh thyme

1 little bunch of fresh rosemary

2 bay leaves

300 g of good quality chopped tomatoes

Salt

METHOD

Heat the extra-virgin olive oil in the casserole over a high heat and when it starts to shimmer add the chicken pieces, browning them on both sides for 4-5 minutes.

Pour in the wine and continue to cook for  5-6 minutes, until the volume of the liquid has reduced by half.

Turn the heat down to medium, add the chopped onion and garlic and sauté them until translucent. Stir in the celery and carrot and cook until softened. Add the herbs, the olives and the chopped tomatoes.

Season with some salt and simmer for 40-45 minutes until the chicken is cooked through.

TEMPTING TIPS

I adore it served with plenty of fresh bread to enjoy its thick, flavoursome sauce but other good options would be some polenta or mash potatoes.