Fry the bacon in small cubes in the melted butter.
Except for the tomatoes, clean and finely chop the other vegetables and herbs. Then add to the bacon and fry briefly. Add the chicken pieces and brown well on all sides over high heat. Then add white wine and let it evaporate. Skin the tomatoes, chop coarsely and add with the chopped garlic. Cover and simmer for about 30 minutes, stirring occasionally. Season to taste with salt and pepper. Tip: In this phase, you can now vary.
You can add mushrooms or chili peppers or make everything a little more Middle Eastern with a pinch of cinnamon and clove powder. The best accompaniment is polenta.
A classic and quite simple recipe from the Veneto. But it can also be varied according to taste.