Salt the chicken pieces and rub well with balsamic vinegar, fry the garlic in oil until golden and remove. Fry the meat in this oil on all sides, but not too hot. Sauté tomatoes and carrots briefly, add grappa and simmer covered over medium heat for 1 hour. Add a little water if necessary. Add olives and garlic and continue to sauté for 15 minutes. Season with salt and pepper before serving.
Preparation Tip:
Freshly baked baguette is brilliant with this, and you can also use it to spice up the sauce, because it's actually the best thing of all.
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