Chicken Cacciatore

Rinse the chicken, pat dry and separate the drumsticks from the thighs. Rinse the celery, remove the stings and thinly slice. The onion and garlic, peel, halve the onion and cut into strips and finely chop the garlic. Rinse the peppers, halve lengthwise lengthwise, remove the seeds and white ribs and cut into strips. Blanch the tomatoes in a pot of boiling water, rinse under cold water, peel, quarter and remove seeds. Season the chicken pieces with salt and pepper.  Heat 2 tablespoons oil in a Dutch oven and saute the chicken until browned all over. Remove. Add the remaining oil to the pan and saute the onion, celery, garlic and bell pepper. Stir in the tomato paste and deglaze with the white wine. Add the broth and chicken to the pan and bring to a boil. Reduce to a simmer, cover and simmer, stirring occasionally for 25 minutes, adding more broth if the pan is getting too dry.

Cook the rice according to package directions and mix in the parsley. Add the tomatoes to the chicken and simmer until the chicken is cooked through, about 10 minutes longer. Season with salt and pepper and serve with rice.