Start by cutting the vegetables. Clean the onion, peel the carrot and remove the ends, finally remove the tuft from the celery and chop everything until you tiny cubes.

Switch to cleaning the chicken. Cut it into pieces, separating the thighs, chest and wings. In a saucepan, heat a drop of oil, do not overdo it because the chicken skin will release a lot of fat. Turn on the heat and let it warm up, then pour the chicken pieces, always starting from the side of the skin. Leave to brown for about ten minutes, turning occasionaly.

When the chicken is well colored, add the chopped celery, carrot and onion and then the peeled garlic clove. Adjust salt and pepper, mix and cook for another 5 minutes. Pour in the red wine and let the alcoholic part evaporate completely. Remove the garlic clove and then add the tomato pulp. Stir and cover with the lid, cook over moderate heat for 30-35 minutes. Remember that cooking can vary based on the size of the chicken.

The chicken will be ready as soon as the meat comes off the bones. At the end of cooking, make sure it is right with salt and finally sprinkle with parsley. Enjoy your meal!