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Pollo alla Cacciatora

Six pieces of chicken tight
3 carrots cut in big cubes
1 onion cut in big cubes
1 celery stick in big cubes
6 cloves of garlic, minced
3 bay leafs
1 rosemary stick
1 cup black pitted olives
1 cup red wine
1 cup cherry tomatoes
Olive Oil
Salt & Pepper
Pepperoncino (optional)

In a big sauce pan, sear the chicken with olive oil. Reserve the chicken and cook the carrots, onion, garlic and celery in high heat. When the vegetables are brown add the chicken and the wine. Let cook in high heat for about five minutes and then add the tomatoes, olives and the herbs. Add salt & pepper and slow cook until the sauce is thick.
Serve with baked potatoes or polenta!