2 2/3 pound chicken 2/3 pound ripe tomatoes 1 ounce parsley 2 tablespoons butter 3 ½ tablespoons extra virgin olive oil 1 onion 1 ½ tablespoons dry white wine Chili pepper to taste 5 leaves basil Salt to taste
Clean and hold chicken over an open flame to singe off any left-over feathers. Wash and cut it into 8 pieces. Wash parsley and basil and chop. Peel tomatoes, remove seeds and chop coarsely. Heat extra virgin olive oil and melt butter in a pan over medium heat.
Add pieces of chicken and thinly sliced onion and cook until golden. Deglaze with white wine and hot pepper. Allow wine to reduce, then add tomatoes, chopped parsley, basil and salt and combine everything.
Cover and cook over medium heat for 1 hour, adding spoonfuls of water if sauce becomes too thick. Remove from the heat and serve with wedges of roast potatoes.