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This is actually the original recipe for Chicken Cacciatore and it serves 4 to 6 people.

1 whole chicken, possibly free range, cut up in about 8 pieces
about 3/4 cup of flour for dredging the chicken
1/4 cup extra virgin olive oil
1 large onion, diced
8 garlic cloves, pressed or sliced
2 stalks celery, diced
2 carrots, peeled and diced
2 Russet potatoes, washed, unpeeled and cut up in thick slices or chunks

2 sprigs fresh rosemary
12 to 15 leaves fresh sage, chopped
2 tablespoons fresh thyme leaves
3 teaspoons sea salt, or more, to taste
2 teaspoons black pepper
2 cups dry red wine, like Merlot or Pinot Grigio Rosso
1/3 cup tomato paste
16 oz. tomato puree
fresh, chopped parsley for garnish

1) Preheat oven to 375. Wash the chicken pieces under cold water, then pat them dry with a paper towel but leave them slightly damp (easier for the flour to stick), Combine the chicken and flour in a bowl and toss to dredge the chicken pieces lightly and uniformly. Set aside in the refrigerator while you get everything else ready.

2) Choose a heavy casserole, large enough to contain the whole recipe and heat the oil in it for a minute or so. I like to use a three quart size cast iron pan, layered in enamel, but stainless steel with aluminum covered bottom will do just fine. I do not recommend using plain cast iron whenever tomato sauce is featured in a recipe because of the tomatoes' acidity, which can leach iron into your food and give it a "rusty" flavor.

3) Add the next 8 ingredients and saute until the onions become translucent. Add the chicken pieces and stir gently, to combine all ingredients.

3) When the chicken turns slightly golden add the salt, pepper and wine. Stir while adding the tomato paste and puree. Bring everything to a slow simmer, cover with a lid, and cook until the meat comes off the bone easily, about 2 hours, stirring occasionally. Add a bit of water during cooking, if needed, to compensate for evaporation and to prevent burning.

4) Garnish with parsley and serve with garlic bread and a green salad or a side dish of pasta, tossed with a few oil cured black olives and broccoli flowerets, both sauteed in extra virgin olive oil and chopped garlic.

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