Chicken Cacciatora

Ingredients:
3 Tbsp Olive Oil
1 Lg onion, chopped fine
3 Cloves Garlic
1 Stick Celery, chopped fine
1/4 Lb Pancetta (or Bacon) chopped
1/4 Lb Mushrooms,sliced. (or one small can)
1 Fryer, cut up
1/3 cup Dry white wine, or dry vermouth
1 28oz can Tomatoes, Diced
1 pinch Brown sugar
1 sprig Rosemary
5 sprigs Oregano, 1 for cooking 4 for garnish
1 Bay leaf
1/3 cup Cold water

Preparation:
Heat half the oil in a med to large stock pot.
Add onion, garlic and celery and cook 6-8 minutes over medium low heat stirring occasionally till onion is golden.
Add Pancetta (or bacon) and mushrooms.
Increase heat to medium and cook for 4-5 minutes stirring from time to time.
Spoon pancetta mixture onto a plate and set aside.
Add remaining oil and to pot
A few pieces at a time lightly brown chicken pieces season them as they brown and remove from pot till all chicken is browned
Skim off any excess fat and return all the chicken to pot.
Add wine and increase heat
Cook till almost all liquid has been evaporated.
Add tomatoes, sugar, rosemary, one of the oregano sprigs, bay leaf and 1/3 cup cold water.
Bring to boil then stir in pancetta mixture.
Lower heat, cover and simmer for 20 minutes or until chicken is tender but not falling off bone.
Uncover and remove oregano and rosemary sprigs.
Taste for Salt and pepper, add accordingly to taste.
Toss in oregano sprigs and serve.