- 4 chicken legs, divided into thighs and drumsticks (skin removed if desired)
- Seasoned flour, to dust
- 2 heads of garlic, cut horizontally
- Small bunch of rosemary
- 1 carrot, peeled and diced
- 1 stick of celery, diced
- Half a glass of white wine
- 250ml chicken stock
- 100g tinned plum tomatoes in juice, roughly chopped
- 2 tablespoons olive oil
Heat the butter and oil in a large, heavy-based casserole dish over a medium-high heat.
Dust the chicken pieces in seasoned flour, then fry them in batches until golden brown on all sides. Remove the chicken from the pan and set aside.
Fry the garlic, rosemary, carrot and celery, with a little more oil if necessary, for a few minutes until slightly golden.
Pour in the wine and scrape the bottom of the pan to dislodge any crusty bits, then simmer until well reduced.
Tip in the stock and tomatoes, and place the chicken back in the pan. Bring to a simmer, cover, turn down the heat and cook gently for 45 minutes, until the meat is falling from the bone.
Season to taste and add some black olives if you wish. Serve with a green salad, rice or pasta. Buon Appetito!