Servings: 4

• 1 chicken, about 1,200 g, or 2 lb 10 oz
• 1 onion
• 1 carrot
• 1 stick of celery
• 4 ripe tomatoes
• a handful of garlicky black olives
• white flour
• olive oil

Singe the chicken, wash and draw it. Joint it (there will be about a dozen pieces if the chicken is nice and meaty) and coat with flour.

Chop up the onion, carrot and celery and sauté in a teglia with 4 tablespoons of oil, adding the chicken when the vegetables are on the point of turning golden. Brown for a few minutes over a high flame, turning the joints to impregnate the chicken with the vegetable flavours.

Lower the heat and add the chopped tomatoes and olives. Correct for salt and pepper and leave to cook for 40 minutes, turning over the joints from time to time.