Italian Style Chicken Stew

This recipe provides a hearty, tasty stew that your family will love, and ask for again and again, perfect for those cool nights.  This meal will warm your bones and your hearts.

Chicken stew, Italian style

1/4 cup chopped panchetta (about 1/8 lb italian style bacon)
or use regular bacon if you wish, thick sliced about 3 slices
4 slices chopped perscuito (italian style ham) or use about 2 to 3 slices of smoked ham, (chopped)
1 clove garlic chopped fine
2 tablespoons olive oil
2 medium carrots chopped coarse
1 medium onion chopped
2 stalks celery chopped
1 can (14.5 oz) stewed tomatos crushed
1 small tomato chopped fine
1 teaspoon italian herbs
1/4 cup grated romano cheese
1 small sprig of fresh rosemary, or 1/2 teaspoon dried crushed rosemary.
2 to 3 chicken bullion cubes
2 large, boneless skinless chicken breasts, cut into large bite pieces.
4 large potatos peeled and coarse chop
1 bay leaf
1 1/2 cup water

In a large pot, heat olive oil, add bacon, cook over medium heat until bacon begins to render it's fat and browns slightly, add ham, garlic, carrots, onion, celery and potatos.

Sprinkle with italian herbs and rosemary. cook on medium high for about 2 to 3 minutes or until onions become translucent and celery becomes tender - crips. Pour crushed stewed tomatos over top, stir, add bullion cubes, water and potatoes.

Stir in romano cheese.  Turn heat to high,  Add chicken,  bring to a boil, then turn to medium low heat and  cover, cook over medium low heat for about 20 to 30 minutes or until potatos and carrots are tender and chicken is fully cooked.  Be sure to stir occasionally to prevent burning or sticking.

Serve alone with bread or over hot cooked pasta, small noodles work best.