Gerald Colapinto of Corona, California, writes:
"My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food.
I especially love the cooking of Southern Italy.
Fortunately, I often travel to Rome on business.
Back home, I like to re-create the dishes I discovered."

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

Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano.
Mix in onions, celery, garlic, and fennel seeds. Saut� until vegetables begin to soften, about 4 minutes.
Stir in tomatoes. Add broth; bring to boil.
Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes.
Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper.
Ladle into bowls. Serve, passing cheese separately.

Makes 6 main-course servings.