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Ingredients:

Serves 4

1/4-cup extra-virgin olive oil
1 cup chopped onion
1/2-cup diced carrot
1/2-cup diced celery
1 Tbs. garlic, minced
1 bay leaf
Gray salt
freshly ground pepper
1 cup of red wine
1/4-cup tomato paste
3 cans (28 oz. each) whole tomatoes, partially pureed
1 whole chicken, about 2-1/2 lbs.
1/4 fresh basil, minced
1/4 fresh parsley, minced

Directions:

1. Heat the olive oil in a large Dutch oven over high heat.
   
2. Add the onion, carrot and celery. Cook for 5 minutes.
   
3. Add the garlic, bay leaves and 1 teaspoon salt. Cook stirring occasionally, for about 3 minutes.
   
4. Reduce the heat to moderate and cook until the vegetables are lightly browned, about 20 minutes more.
   
5. Add the wine and tomato paste. Scrape the pan bottom with a wooden spoon to loosen any flavorful stuck-on bits.
   
6. Add the tomatoes, salt and pepper to taste.
   
7. Place the chicken, breast-side down, in the sauce and bring to a simmer.
   
8. Transfer the pot to the oven. Cook, uncovered until the chicken is tender, about 2 hours, spooning the sauce over the chicken from time to time.
   
9. Stir in the basil and parsley and cook for 15 minutes longer.
   
10. Remove from the oven and let the chicken cool in the sauce.
    
11. Serve the chicken warm with a little sauce spooned over it, or serve the sauce over the gnocchi as a first course and the chicken as a second course.