ingredients
For 6 people

1 chicken
4 tablespoons extra virgin olive oil
1 onion
two sprigs of parsley
1 sprig of rosemary
1 stalk celery
1 clove of garlic
1 bay leaves
½ cup dry red wine
200 grams of tomato sauce
salt and pepper
black olives

Preparation

Chop the parsley and rosemary, cut the celery and onion into thin slices and crush the garlic.

Put the oil in a large skillet, brown the onion and other herbs, except the bay leaf, over low heat for about 10 minutes.

When the vegetables are browned add the chicken pieces, season with salt and pepper.

Cook the chicken for about 20 minutes. Add the bay leaf and sauté a few minutes more.

Add the wine, stir, raise the heat to evaporate completely. Combine the tomato sauce and olives, cover the pan and cook over low heat.

Instead of chicken you can use the rabbit.