Literally meaning rooster in wine, it’s important to either find a rooster or an older chicken, like a hen. Why older? It’s the older, tougher bird that’ll stand up to process of braising better than the more common fryer chicken. With that said, if you want to cook this with an ordinary chicken, use two of them and don’t cook them quite as long and you’ll still love the results.
Combine all of the ingredients in a large non-reactive mixing bowl.
Place the rooster in the marinade, mix together well, cover in plastic wrap, and refrigerate for 24 hours.
The next day, remove the rooster and pour the marinade into a cast-iron pot and bring to a boil over high heat. Lower the temperature to a low simmer and reduce the liquid by 1/3, about 30 minutes. While the mixture is simmering, periodically skim off the surface foam, removing fat and impurities. Remove from heat. Strain the mixture and reserve for use later.
Salt and pepper the the rooster generously. In the same cast-iron pot over high heat, add the olive oil. Working in batches, add the chicken and and brown on all sides. Remove the rooster and reserve for use later.
Add the onion, carrot, and celery, and cook until brown, stirring often. Sprinkle the flour over the vegetable mixture and stir to incorporate. Add the tomato paste, garlic, and sugar. Reduce heat to medium and stirring frequently, cook for 5 more minutes. Add the diced tomatoes, bay leaf, thyme, chicken broth, and the reserved marinade. Cover and bring to a boil. Add the reserved rooster and lower to a low simmer and cook covered for 2 hours until fork tender.