Instructions: Salt & pepper the chicken on both sides. Brown chicken in oil. Push to one side and add sliced onion and carrots and saute. Add garlic and olives, saute a moment then add the wine, rosemary, sage, and half the basil. Bring to a simmer. Pour stewed tomatoes and tomato sauce over the chicken, add broth to bring the liquid up to just below covering the chicken. Baste chicken with pan liquids. Return to simmer, cover tightly and braise for about 1 hour, until chicken is falling off the bone.

Just before serving, top with fresh chopped basil. Serve with rotini on the side, covered with the resulting sauce, a good Tuscan bread and grated parmesan. Bela!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.