Recipe:  Chicken Cacciatora



Ingredients:

2 fresh chickens (about 2+1/4 lbs, 1 kg each)
1/4 cup (60 ml) olive oil
2 ounces (60 g) salt pork, diced
4 Tbs (60 ml) butter
1/2 lb (500 g) onions, peeled and diced
2 chicken livers and 2 gizzards, chopped fine
2 garlic cloves, chopped fine
1 tsp (5 ml) chopped fresh rosemary, or 1/2 tsp (2 ml) dried
2 Tbs (30 ml) chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
2 cups (500 ml) canned peeled plum tomatoes, chopped, 
or 4 medium-sized ripe tomatoes, chopped
1 Tbs (15 ml) tomato paste

Instructions:

Cut each chicken into 4 pieces.  Combine the olive oil, butter, and
salt pork in a large, heavy pot and cook over moderate heat for 2
minutes.  Add the onions and cook over moderate heat for 10 minutes,
until lightly browned.  Add the chicken pieces, chopped livers and
gizzards, and brown for 10 minutes.  Add the garlic, rosemary,
parsley, salt, and pepper and stir well.  Cook for 5 minutes, then add
the tomatoes and tomato paste, stir, and cook covered over low heat
for 30 minutes, until the chicken is done.  Taste and adjust the
seasoning if necessary.  Serve with cooked spaghettini or pasta of
your choice, with the sauce spooned over it.  Serves 4 to 6.