Polo alla cacciatora

5 servings

Ingredients

Quantity	Measure	Ingredient
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
1		Green pepper, seeded, cut
		In thin strips
1	medium	Carrot, sliced very thin
½		Stalk celery, cut in
		Thin strips
1		Clove garlic, peeled and
		Chopped very fine
⅔	cup	Canned Italian tomatoes,
		Coarsely chopped, with
		Their juices.

Directions

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"