Polo alla cacciatora

Yield: 5 servings

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