1 chicken of about 1 kg
400 g of ripe or tinned tomatoes
2 stalk of celery
3 cloves of garlic
2 spring of thyme
1 glass of white wine
extra virgin olive oil
Clean and singe the chicken, wash and dry well, then cut into 12 pieces.
In 4 tbsps of oil sauté carrots, celery, onion, and chopped garlic, add the chicken pieces and leave to cook uncovered on a high heat.
Deglaze with the wine and allow to evaporate, then add the tomatoes and thyme, and season with salt and pepper.
Simmer uncovered at a law heat for about 40 minutes.