Pollo alla cacciatora (chicken cacciatora)+

Yield: 6 servings

Measure Ingredient
1 \N Chicken fryer (2 1/2 to 3 lbs.) disjointed and skineed
3 tablespoons Vegetable oil
1 cup All-purpose flour, spread on a dinner plate
\N \N Salt
\N \N Freshly ground pepper or instead of salt and pepper mix accent into the flour
⅔ cup Dry white wine
⅓ cup Yellow onion, thinly sliced
1 \N Green pepper, seeds removed cut into strips
1 medium Carrot, sliced very thinly
½ \N Celery stalk, cut into thin strips
1 clove Garlic, peeled and minced
⅔ cup Tomatoes (Italian, if you have them) with juice
\N \N Splash of olive oil

1. Wash the chicken pieces in cold running water and pat dry with paper towels.

2. Use a very large skillet or 2 if you have a lot of chicken. Just so you don't crowd the chicken. Heat the skillet and then add the oil with heat moderately high. Turn the chicken pieces in the flour in which you have mixed in the accent if this is the seasoning of your choice. Shake off the surplus flour and place chciken in skillet, skin side down (if it has skin.) When one side is golden brown turn to other side. When nicely browned on all sides, transfer them to a warm platter and sprinkle on the salt and pepper at this time if you have not used the accent.

3. Tip the skillet and draw off most of the fat with a spoon. Turn the heat up to high, add the wine and boil rapidly till it is reduced by about half its original volume. Scrape up and loosen any cooking residue in the pan. Lower the heat to medium and add the sliced onion and cook for about 5 minutes stirring 2 or 3 times. Add the rest of the vegetables and saute for about 2 or 3 minutes. Put the chicken in an ovenprooof casserole and pour over the sauce and vegetables. You can put in a splash of olive oil at this time if you wish. Cook at 375 degrees for 1 hour to 1 hour and 15 minutes.

4. Transfer chicken to a warm serving platter. If the sauce is too thin, pour it into a pan and boil briskly until it thickens, stirring as it boils. Pour the sauce over the chicken and serve over rice (a mixture of wild and brown rice is nice.) Mary Riemerman

Submitted By MARY RIEMERMAN On 10-08-95

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