Mama Leone's Chicken Cacciatora


2 fresh spring chickens (2 1/4 lb. each)
1/4 c. olive oil
2 oz. salt pork, diced
1/4 c. butter
1/2 lb. onions, peeled and diced
2 EACH, chopped fine: chicken livers, gizzards
2 garlic cloves, mashed
1 tsp. fresh rosemary
10 fresh parsley sprigs, leaves only
1/2 tsp. freshly ground black pepper
1/4 tsp. Salt
4 med.-sized ripe tomatoes OR
2 c. canned plum tomatoes, chopped
1 tbs. tomato paste

Cut each chicken into 4 pieces.
Combine oil, salt pork and butter
in a good-sized pot; heat.
Add onions and brown slowly.
Add the chicken pieces and chopped livers
and gizzards and brown for 10 min.

Chop garlic, rosemary and parsley together and
add to the chicken along with the pepper and salt;
stir well. Cook for 5 min.
Add tomatoes and tomato paste and cook slowly
for about 30 min., or until done.
Check for seasoning. Do NOT overcook.
Makes 4 servings.

This chicken is delicious with freshly cooked spaghettini
on the same place with the sauce spooned over all.