The European Approach

• 6 to 8 pounds meaty chicken parts, including legs, wings, backs, etc.
• 2 tablespoons olive oil

Rinse the Chicken parts and set aside. Heat the olive oil in a large, deep pot over medium-high heat, then add the onions, carrots, celery, and garlic and sauté until the vegetables just begin to color. Add the chicken, water, and wine and bring just to a boil. Immediately reduce the heat and simmer, without boiling, partially covered for 2 to 3 hours, skimming any foam or “scum” from the surfa