This is such a popular dish and virtually anyone knows about it. What I like about it is that you can make it in advance and go out for the day.
It is a typical Tuscan dish, very popular all over Italy and especially in the northern regions.
It is very tasty thanks to nice ingredients like tomatoes, red wine and onions which enhance the flavour of the chicken. It used to be a special Sunday meal for poor people in the country, based on simple ingredients and enriched with vegetables from the garden and home grown red wine.
You can make this during the week and have it with potatoes, polenta, boiled rice or couscous or just on its own with some vegetables.
You know I have a weakness for polenta so I have made it, let it set and chargrilled it on a hot griddle pan. You will get a crunchy and tasty polenta and I promise children are mad about it!
- Prep Time : 40 minutes
- Cook Time : 1 hour- 50 minutes
Rub the chicken with salt and pepper and seal it in a pan on a high heat with a spoon of olive oil until it turns brown.
Add the chopped onion, the garlic, rosemary, the sage leaves, the chopped celery and wine. Cook for 5 minutes.
If you are using fresh tomatoes chop them (or use tin tomatoes) and stir them in with the sugar, olives and capers and cook on a low heat for 45 minutes (depending on the weight of the chicken). Stir and turn the chicken over from time to time. Towards the end add the chopped parsley.
Make the polenta according to packet instructions. When it is cooked pour it all in a bowl. Let it cool down and set for 30 minutes. Then put the bowl upside down and slice the polenta with a wet knife about 1 cm thick.
Grease with little oil a griddle pan and heat it up until very hot; lay the polenta slices on it and cook for 5-10 minutes on both sides until it gets that chargrilled look.
Serve the chicken with the warm polenta.
Needless to say: you need a good glass of wine to accompany this meal.