Ingredients

1/4 cup olive oil

1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes

1 tablespoon dried oregano

2 cups chopped onions

4 celery stalks, chopped

4 garlic cloves, 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

Description

Gerald Colapinto Of Corona, California, Writes: 'My Grandparents Were Born In Italy And Were Wonderful Cooks, So I'm Partial To Italian Food. I...

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