Ingredients for 4-6 people:

• 1 chicken of about 1 kg. (skinned)
• 3 liters of Spergola Spumante Brut DOP white wine
• 1 table glass of strong wine vinegar.
• 1 onion.
• 1 stalk of celery.
• extra virgin olive oil to need.
• 500g can of peeled tomatoes.
• "aglione" to need.
• just shy of 100g of butter.
• meat broth to need.
• chopped fresh parsley to need.
• 1 half-glass of Balsamic Vinegar of Modena IGP Gold Oak

Execution:

Cut the chicken into not-too-small pieces and then place in a steel saucepan, soaking the meat in two liters of wine, add the strong wine vinegar again. Leave to macerate for eight hours or more. When it’s time for the cooking, in a separate pan put the onion and the celery (all minced very finely) then put them to brown with oil to need. Sieve the peeled tomatoes and add them when the celery and onion are almost browning. Let it boil slowly. Separately, after having drained them, brown the chicken pieces (in a pan covered with butter) seasoned with the "aglione" (chopped coarse salt, rosemary and garlic). When optimally browned on both sides of the meat, add as much white wine (the same used for maceration) as to cover half the chicken in the pan. Once the wine has evaporated, pour the content of the other pan (onion, celery, tomatoes etc) on the chicken. Cover everything with hot broth, add the chopped parsley, mix and cover the pan again. Let it boil slowly until cooked, adding more broth if necessary. At the last moment, just before removing the meat from the heat, pour the "balsamic vinegar" into the pan. A delicate stir to have everything permeated by the miracle of "balsamic vinegar" and then place on a warm serving dish. In ancient times, in the Renaissance, this dish was always accompanied by cabbages dressed with cooking juices.