- ¼ cup extra-virgin olive oil
- One 4-pound chicken, quartered
- Salt and pepper
- ¼ cup peeled and finely diced carrot
- ¼ cup finely diced celery
- ½ cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh rosemary
- 1 bay leaf
- ½ cup dry red wine
- Two 28-ounce cans whole peeled tomatoes, preferably San Marzano, crushed in a food-mill or pulsed 3-4 times in a food processor, juices reserved
- ¼ cup torn fresh basil leaves
Preheat the oven to 300 degrees.
Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown it on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
Place the Dutch oven over medium-high heat and add the carrot, celery, onion, and garlic. Sauté until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then add the chicken, and any accumulated juices, back to the pot. Cook, reducing the liquids until the pot is nearly dry. Pour in the tomatoes and season with salt and pepper.
Top the pot with a sweating lid so it rests on the chicken, and place in the oven. Bake for about 1 hour, or until the chicken is cooked through.
With tongs, transfer the chicken pieces to a plate and keep warm for serving, or cool, wrap, and chill for later use. Add the torn basil leaves to the sauce and stir.
Serve about 12 gnocchi per plate. Top with a drizzle of olive oil, and a spoonful of the warm sauce. Finish with a sprinkle of pecorino and serve immediately.
*Make a sweating lid: You can also use a normal pot lid, but the cooking time may increase. Trace the lid of your cooking pot on parchment and cut out a lid with a slightly smaller diameter. The lid helps reduce circulation in the pot, keeping the food more moist.