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  Pollo alla Cacciatore (Italian Chicken)

1 chicken, washed, dried, and cut up in rather small pieces
1 carrot
1 stalk celery
1 onion
Garlic (to taste)
Rosemary
1 can Italian (Roma) peeled tomatoes, crushed with a fork (or already crushed in the can)
2 Tbs tomato paste
1/2 cup white wine
Chicken broth

Finely chop the carrot, celery, onion and garlic. Add rosemary to taste, and gently fry until soft in a little oil - olive or peanut oil recommended. Add chicken to pan, salt and pepper as desired, and add whatever spices you like, and turn up the heat a bit. When chicken turns white, add the white wine to deglaze the pan, and cook it a bit more. Add crushed tomatoes and tomato paste, stir. Add broth to cover, and let simmer for 30 minutes. Serve over pasta al dente, or rice.

Notes: "Rather small pieces" means cut the chicken up so it is all pretty much the same size - I do this by cutting the breasts in half, cutting off the bony end of the legs, maybe cutting the thighs in half if they're kind of big. Regarding "whatever spices you like," the nonna who taught us this one said she liked to add curry powder! I usually just add more herbs, like basil or marjoram or thyme. As for the chicken broth, I usually use 1 15-oz can of unconcentrated broth. If you use boneless chicken (which I have done on occasion) simmer for 20 minutes instead of 30; boneless cooks faster.

Yield: 4 to 6 Servings