½ small organic chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half with ribs still attached)
1 small onion, diced
2 garlic cloves, peeled
¼ cup dry white wine
¼ cup chopped imported Italian tomatoes
Good-quality olive oil
Salt and pepper to taste
Line a dish with paper towels and lay out the chicken skin side up. Let air dry uncovered in your refrigerator for 2 days (or buy air-dried chicken).
Peel the potatoes and cut into large cubes. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for about 5 minutes. The potatoes will not be completely cooked. Drain in colander.
Add the potatoes to a prep bowl and drizzle with olive oil. Chop the leaves from two rosemary stems. Add the rosemary leaves and a good pinch of salt and toss the potatoes well.
Meanwhile, in a large skillet add a tablespoon of olive oil over medium heat. Add the chicken, in batches if necessary, and brown on all sides, about ten minutes. Remove the chicken to a bowl. Keep the rendered chicken fat and oil in the pan.
Heat the rendered chicken fat and oil over medium heat. Add the drained boiled potatoes and cook for about 10 minutes turning over a few times with a flat spatula. Add more olive oil if necessary to keep from sticking. Cook the potatoes until tender and slightly browned. Remove to a bowl and cover with foil to keep warm.
Add a tablespoon of olive oil to the same skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown. Add the white wine and remaining rosemary sprigs; cook until the wine evaporates.
Lower the heat to low and add the tomatoes. Season with salt, lower heat to low and cover and cook for about 10 minutes.
Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
Serve the chicken and potatoes topped with a little sauce.