Preparation

• 将鸡肉切成8件：用骨头或厨师的刀将鸡肉切下大腿骨上方的鸡肉。然后将每条腿分成鼓槌，大腿沿着底面的脂肪线分开。用厨房剪切，切掉后骨并丢弃。用一把厨师的刀切穿胸骨，使翅膀有2侧的胸骨。切穿每个乳房，将其分成2片。
• 将鸡肉干燥，并用盐和胡椒粉大量调味。加热2汤匙。在11到12英寸的直式炒锅中，用中高火将油的摄入，直到闪闪发光。分2批工作，将鸡肉煮至金棕色，每侧3至4分钟。（如果粘在锅上的棕色位太暗，则将热量减少到中等。）将鸡肉转移到盘子上。
• 倒了所有但一层薄薄的脂肪从平底锅。Lower the heat to medium and add the remaining 1 Tbs. oil. Add the onion and a pinch of salt and cook, stirring and scraping up any browned bits with a wooden spatula, until the onion is tender and lightly browned, about 5 minutes. Add the red wine, raise the heat to medium high, and boil until the wine is reduced by half, 3 to 5 minutes. Tie the herbs together in a bouquet garni and add to the pan along with the tomatoes and their juice. Return the chicken pieces to the pan, turn to coat them in the sauce, and gently simmer, uncovered, turning the chicken occasionally, until just cooked through, 25 to 30 minutes.
• 用钳子将鸡肉转移到板或盘子上。取出草药，然后调味酱汁，然后用盐和胡椒粉调味。将酱汁倒在鸡上，然后食用。

在意大利，通常会独自作为第一门课程，例如玉米粥和面食等淀粉菜，但是如果您是非传统的，则可以对这道菜搭配出色的伴奏。