This famous Italian classic is best prepared with the ripest tomatoes you can find. The rich combination of wine, rosemary and bacon make it a perfect warming winter dish that can be served with rice or potatoes.
Heat the olive oil in a large pot over medium high heat. Brown the chicken pieces on all sides. Remove from the pan and leave aside.
Add onion and bacon and cook over low heat for 5 minutes until onion softens. Add garlic and cook for a further 1 minute.
Return the chicken pieces to the pan and pour in the wine and simmer for 3 minutes until cooked through with no pink showing. Add the tomatoes, vinegar and herbs.
Add the stock and bring to a boil. Reduce the heat and cook, covered over low heat for 25 minutes. Remove the chicken to the platter. Reduce the sauce over high heat for 5–7 minutes. Serve chicken with the sauce and garnished with fresh parsley.
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