Ingredients

• 1 small chicken cut in to 10 pieces and skinned
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 onion, minced
• 1 large carrot, sliced
• 4 cups diced tomato
• 3 garlic cloves, minced
• 2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
• 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
• 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
• 2 bay leaves, or to taste
• 1 cup dry red wine
• 2 cups water
• 1 bouillon cube, crumbled
• 4 sun-dried tomatoes, chopped
• 1/8 to 1/4 teaspoon dried red pepper (optional)
• 15 green olives
• 3 tablespoons minced fresh parsley leaves

Instructions

1. Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.