Ingredients
- ¼ cup olive oil
1 ½ lbs. skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 cloves, garlic chopped
1 teaspoon fennel seeds
1 14- to 15-ounce can diced tomatoes in juice
8 cups low-salt chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese (optional)
Description
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