First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.
When you fry the chicken, to make it lighter, you can remove from the pan the grease spilled from the skin. After adding the tomatoes in the pan, you can also add a sprig of thyme and a little nutmeg to give it an extra touch of flavor.