Pollo Alla Cacciatora


2 lbs. chicken parts
Six tbs. olive oil
One small carrot
One stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
One bay leaf
few juniper berries
One glass dry white wine
1 oz. dried mushrooms
One clove garlic
3 cup chicken broth
One tbs. parsley, chopped

How to make the Pollo alla cacciatora:

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 a high flame. Add the wine and, when it has evaporated, add a few mushrooms (previously re-constituted in warm water), the tomatoes, and 1/2 cup broth—Cook for about one hour over medium heat. When ready, remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.