Salsa Della Nonna

This is the first time I made fresh tomato sauce, and it was definitely worth the extra effort and time.We ate the chicken for one meal and used the sauce on homemade gnocchi the next night.

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound chicken, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup peeled and finely diced carrot
• 1/4 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh rosemary
• 1 bay leaf
• 1/2 cup dry red wine
• Two 28-ounce cans San Marzano tomatoes, put through a food mill, with juice reserved or if you don't have a food mill, pulse tomatoes 3 to 4 times in a food processor
• 1/4 cup torn fresh basil leaves 

1. Preheat the oven to 300 degrees F. 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 on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
2. Place the Dutch oven over medium-high heat and saute the carrot, celery, onion, and garlic until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then return the chicken to the pot. Cook to reduce the wine until the pot is almost dry. Pour in the milled tomatoes and season the sauce with salt and pepper.
3. Make a sweating lid to fit the pot (see Note). When the sweating lid is in place resting on top the chicken, slide the pot into the oven and cook for about 1 hour, or until chicken is cooked through. (You can use a regular pan lid if you don't want to cut a sweating lid from parchment, but allow a little more cooking time.)
4. Using tongs, transfer the chicken pieces to a plate. You can keep the chicken warm and serve it as a second course, or let cool, wrap, and refrigerate for another use. Add the torn basil leaves to the sauce and use this in place of any marinara sauce.

NOTE: To make a sweating lid, Trace the lid for the pot you'll be using on parchment paper and then cut the paper a little smaller, so the parchment fits inside the pot.

Source: http://www.cbsnews.com/8301-500188_162-57335855/chiarello-italian-fare-built-on-tasty-sauce/?pageNum=2