My neighbor Richard Scammell is a wonderful cook. Cooking is Richard's hobby, but when it comes to food preparation, Richard is a highly skilled and well-educated professional. (He's even traveled to Europe to take cooking classes.)

Richard and I share a love of creative, healthful cooking. When I asked him for ideas that I could share with readers, he sent this simple recipe for Pollo alla Cacciatora (Chicken Cacciatore): 

Pollo alla Cacciatora (Chicken Hunter Style, from Umbria, Italy)

Serves 6

1/2 cup unbleached all-purpose flour

1 chicken, cut into 16 pieces

5 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 large garlic cloves, finely chopped

1 heaping tablespoon rosemary leaves, finely chopped

1/2 small white onion, finely chopped

1 cup dry white wine

4 tablespoons tomato paste

1 cup chicken broth

Place the flour in a plastic bag and add the chicken pieces. Shake the bag until all the pieces are coated evenly with flour. Heat the oil in a large skillet over medium heat. Add the chicken and sauté until golden all over, about 5 minutes. Season with salt and pepper.

Sprinkle the garlic, rosemary and onion over the chicken, raise the heat, add the wine and cover the pan. Cook for 2 to 3 minutes, turn the chicken pieces over, cover the pan and cook for an additional 2 to 3 minutes. Add the tomato paste, stir well, cover and cook for 2-3 minutes. Add the broth, mix well and cook for 5 to 7 minutes. At this point, the chicken will be cooked, but still juicy with a thick sauce. Serve immediately.

Buon appétito!

P.S. Do you have a recipe to share?