Tony's Chicken Cacciatore (Hunter's Chicken)

2 T. olive oil

1 medium onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

1/2 pound mushrooms, chopped

1 garlic clove, minced

1 T. flour

1 t. chopped fresh thyme or 1/4 t. dried

1 t. chopped fresh rosemary or 1/4 t. dried

1 - 28 oz. can of peeled, seeded tomatoes

1/2 c. dry white wine (or champagne, if that’s what is open)

1 c. beef stock (Better Than Bouillon)

About half of a rotisserie chicken, taken off the bone and coarsely chopped

Cook the onion, celery, carrots, mushrooms and garlic in the oil until soft - about 10 minutes. Sprinkle the vegetabless with 1 T. flour, then stir to combine thoroughly. Stir in the herbs and the canned tomatoes with juice, then turn up the heat and add the wine. Boil for 3 or 4 minutes, then turn the heat back down.and cook for another few minutes. Add the stock and the chicken and let it simmer until it’s hot, but not too long or the chicken gets all shredded.

Serve over rice.