If you have an entire chicken clean it and cut it into pieces leaving the skin.

Heat the olive oil in a non sticking pan large enough to contain the chicken. Pan fry for about 10 minutes or until brown colored on both sides.

Add the finely chopped onion, the chopped carrots, the garlic and the rosemary. Let cook for about another 5 minutes.

Add the red wine and let it evaporate.

Add the diced tomatoes. Adjust of salt and pepper and cover. Let cook at low heat for about 30 minutes or until ready.

When ready, serve hot. Add some finely chopped Italian parsley to garnish.

Remove the grease from the bottom of the pan to obtain a lighter dish before adding the vegetables.

The red wine gives a strong flavor to the dish. For a more delicate taste use white wine instead.

Add the onion and the other vegetables after having sauteed the chicken or they will overcook.

If the chicken is too dry add some spoons of chicken broth or just hot water while cooking.

Serve with a side of mashed potatoes or yellow polenta (Corn meal) for a perfect match.