polo alla cacciatora

Categories
Italian
Poultry
Chicken
Yield
5 servings
MeasureIngredient
3 pounds Frying chicken cut
  Into 4 to 6 pieces
3 tablespoons Veg oil
1 cup Flour
  Salt and pepper
⅔ cup Dry wine (i.e. the Marsala)
⅓ cup Thinly sliced yellow onion
Green pepper, seeded, cut
  In thin strips
1 medium Carrot, sliced very thin
½  Stalk celery, cut in
  Thin strips
Clove garlic, peeled and
  Chopped very fine
⅔ cup Canned Italian tomatoes,
  Coarsely chopped, with
  Their juices.

Dredge chicken in flour, shake off excess; brown on both sides in oil in large skillet. Transfer to warm platter, season with salt and pepper. Draw off most of fat, add wine, boil rapidly til reduced by half; scrape up any residue in pan; lower heat to medium, add sliced onion, cook 5 mins. Add chicken pieces, all but breasts; add sliced pepper, carrot, celery, garlic, tomatoes and juice; adjust to low simmer and cover. After 10 mins add breasts, cook til tender, about 30 mins. Turn and baste chicken a few times while cooking. Transfer chicken to platter. If sauce in pan is too thin, boil briskly til it thickens; pour sauce over chicken and serve immediately. Marcella Hazan's "The Classic Italian Cookbook"

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