Ingredients:

  • 800 g free-range chicken, in pieces
  • 400 g peeled tomatoes
  • 80 g white onion
  • 1 clove of garlic
  • 100 ml white wine
  • 15 g fresh sage
  • 60 g extra virgin olive oil
  • Fresh chili pepper, to taste
  • Salt, to taste
  • Black pepper, to taste

Preparation:

Brown the chicken pieces in a saucepan with approximately 40 g of extra virgin olive oil until evenly golden. Add the sliced onion and the crushed garlic clove, then allow to soften gently.

Deglaze with the white wine and allow the alcohol to evaporate. Add the chopped peeled tomatoes, the chili pepper, and part of the minced sage. Season with salt and pepper and cook over low heat for approximately 60 minutes, adding a little water or broth if necessary, until the cooking liquid is reduced and flavorful.

Once cooked, partially debone the chicken and mix the meat into the sauce, allowing it to absorb the flavors for a few minutes.

Fry the remaining sage leaves in a small amount of the reserved extra virgin olive oil until crispy.

Serve the chicken hot, garnished with the crispy sage and a drizzle of raw extra virgin olive oil.