Pollo Alla Cacciatora

Ingredients

• olive oil
• 6-8 chicken thighs
• 100 gr/ 3.5 oz pancetta, in cubes
• 1 onion, sliced
• 3-5 garlic cloves, minced
• 2-3 carrots, sliced
• 1 celery stalk, sliced
• salt and pepper to taste
• fresh rosemary
• 2.5 dl/ 1 cup red wine, like Chianti or Chianti Classico
• 2 cans of chopped tomatoes
• 2 bay leaves
• 3-5 dry chilies
• 1 tsp sugar
• fresh parsley, chopped

Directions

1. Heat olive oil in a frying pan and fry the chicken thighs from both sides for about 10 minutes until they become golden.
2. Add the pancetta cubes, chopped onion, minced garlic and the chopped carrot and celery.
3. Season with salt and pepper, and rosemary. Continue sauteing for another 5-10 minutes.
4. Pour the red wine over the chicken pieces and let it evaporate. Add the chopped tomatoes and stir well.
5. Season with bay leaves, dry chilies and sugar, and let the mixture simmer on a low heat for at least 30-40 minutes until the chicken pieces are cooked through. Keep stirring every now and then, and add water, if necessary.
6. Serve the sauce hot with polenta or mashed potatoes and garnish with fresh parsley.