Name: Chicken Cacciatora
Yield: Makes 4 main-course servings
Ingredients: 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces; 1 1/4 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 1 medium red onion, finely chopped; 1 medium carrot, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 garlic cloves, finely chopped; 1/4 teaspoon coarsely chopped fresh rosemary; 1 cup Italian dry white wine (preferably Roero Arneis); 1 cup chopped drained canned whole tomatoes (from a 28- to 32-oz can tomatoes in juice); 1 cup water

In this dish, Elena Rovera prefers the clean, fruity flavor of Roero Arneis, a dry white wine from the Piedmont region of Italy. She typically serves the chicken with rosemary potatoes.

Active time: 40 min Start to finish: 1 1/2 hr

Cooks' note:

• Chicken improves in flavor after 1 day. Cool, covered, then chill, covered.

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