Ingredients:1 whole chicken, cut into 12 pieces (ask your butcher to do it)100g plain white flourOlive oil3 carrots, peeled and finely chopped3 celery sticks, finely chopped1 large red onion, peeled and finely sliced2 tablespoons rosemary leaves, finely chopped100ml white wine2x400g tinned chopped tomatoes150g pitted Taggiasca black olives, drained and cut in half5 tablespoons chopped flat leaves parsleySalt and freshly ground black pepper to tasteMethod:Preheat the oven to 160°.Place the chicken pieces in a large bowl with the flour and plenty of salt and pepper. Give it a good shake and transfer the chicken pieces on a plate.Heat 150ml of olive oil in a large frying pan and fry the chicken pieces until browned on all sides. Remove with a slotted spoon and set aside.Add the carrots, celery, rosemary and onions into the frying pan, season with salt and pepper and cook on a medium heat for 8 minutes. Stir occasionally with a wooden spoon.Pour in the wine and continue to cook for a further 2 minutes allowing the alcohol to evaporate. With the wooden spoon, scrape all the good bits off the bottom of the frying pan.Pour in the chopped tomatoes with a glass of water and the olives, bring to the boil. Transfer the sauce into an ovenproof dish and place the chicken pieces in it. Cover with foil or a lid and cook in the oven for 1 and half hour.Before serving, season with salt and pepper and sprinkle over the parsley. Serve in a large warm serving dish with plenty of crusty bread around it.Buon Appetito!