Gino D'Acampo is getting saucy in the kitchen with a recipe for chicken in white wine with rosemary, olive and tomato sauce... or pollo alla cacciatore if you're feeling native!
1 whole chicken, cut into 12 pieces (ask your butcher to do it)
100g plain white flour
3 carrots, peeled and finely chopped
3 celery sticks, finely chopped
1 large red onion, peeled and finely sliced
2 tablespoons rosemary leaves, finely chopped
100ml white wine
2 x 400g tinned chopped tomatoes
150g pitted Taggiasca black olives, drained and cut in half
5 tablespoons chopped flat leaves parsley
Salt and freshly ground black pepper to taste
1. Preheat the oven to 160°.
2. Place the chicken pieces in a large bowl with the flour and plenty of salt and pepper. Give it a good shake and transfer the chicken pieces to a plate.
3. Heat 150ml of olive oil in a large frying pan and fry the chicken pieces until browned on all sides. Remove with a slotted spoon and set aside.
4. Add the carrots, celery, rosemary and onions into the frying pan, season with salt and pepper and cook on a medium heat for 8 minutes. Stir occasionally with a wooden spoon.
5. Pour in the wine and continue to cook for a further 2 minutes allowing the alcohol to evaporate. With the wooden spoon, scrape all the good bits off the bottom of the frying pan.
6. Pour in the chopped tomatoes with a glass of water and the olives and bring to the boil.
7. Transfer the sauce into an ovenproof dish and place the chicken pieces in it. Cover with foil or a lid and cook in the oven for 1.5 hours.
8. Before serving, season with salt and pepper and sprinkle over the parsley.
9. Serve in a large, warm dish with plenty of crusty bread around it.