INGREDIENTS
2 kg
chicken thighs and drumsticks, skin left on
6
bay leaves
2
sprigs rosemary
4 cloves
garlic, 2 crushed and 2 slices
extra virgin olive oil
2
carrots, chopped
2
parsnips, chopped
1/2
bottle of chianti
flour for dusting
fleur de sel and freshly cracked pepper
200 g
small button mushrooms
green olives
800 g
canned tomatoes