Recipe - PETTO DI FARONA CON I CAVOLI PANCETTA E TESTA DI FUNGHI

2 tablespoon Olive oil
One half cup Chopped onion
One half cup Chopped carrots
One half cup Chopped celery
1 cup Deboned; skinless chicken
breast
Cut into 3/4inch chunks
1 tablespoon Chopped garlic
Three fourths cup Roasted; peeled,
coarselychopped chestnut
3 cup Dense dayold wheat bread;
torn in 1" chunks
1 cup Chicken stock
2 pound Guinea or Cornish game hen;
cooked

In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2
to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and
cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix
well, and moisten with the chicken stock. Season with salt and pepper.
Place on a serving platter along side your Guinea or Cornish hen. This
recipe yields 4 to 6