CHICKEN CACCIATORA
2 lbs. chicken parts
6 tbs. olive oil
1 small carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 medium onion, chopped
salt & pepper
1 bay leaf
a few juniper berries or some rosemary
1 cup dry white wine
1 oz. dried mushrooms or 8 to 10 oz fresh
1 lb. tomatoes, peeled, seeded and chopped
chicken broth
1 tbs. parsley, chopped
Wash the chicken parts and pat dry.
Sauté the carrot, celery, onion, and garlic in olive oil.
When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over high heat.
Add the wine and, when it has evaporated, add mushrooms (previously re-constituted in warm water), the tomatoes and enough broth to cover the chicken.
Cover and cook for about one hour or so over low to medium heat. Add extra broth if necessary.
When ready remove from heat, add the chopped parsley and arrange in a pre-heated serving platter.
Serve.
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