Mama Leone'S Chicken Cacciatore

• 2 (2 1/4 lb) fresh spring chicken
• 1/4 cup olive oil
• 2 ounces salt pork, diced
• 1/4 cup butter
• 1/2 lb onion, peeled and diced
• 2 chopped fine chicken livers
• 2 chopped chicken gizzards
• 2 garlic cloves, mashed
• 1 teaspoon fresh rosemary
• 10 fresh parsley sprigs, leaves only
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 4 medium ripe tomatoes or 2 cups canned plum tomatoes, chopped
• 1 tablespoon tomato paste

1. Cut each chicken into 4 pieces.
2. Combine oil, salt pork and butter in a good-sized pot; heat.
3. Add onions and brown slowly.
4. Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
5. Chop garlic, rosemary and parsley together and.
6. add to the chicken along with the pepper and salt; stir well.
7. Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
8. ,or until done.
9. Check for seasoning.
10. Do NOT overcook.
11. This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.

fresh spring chicken, olive oil, salt pork, butter, onion, chicken livers, chicken gizzards, garlic, fresh rosemary, parsley sprigs, fresh ground black pepper, salt, tomatoes, tomato paste

Taken from www.food.com/recipe/mama-leones-chicken-cacciatore-94775 (may not work)