Pollo Alla Cacciatora


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