Chicken cacciatore madre

6 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
6 Pieces Frying chicken (legs with thighs attached and breast halves)
1¼ cup All-purpose flour, seasoned with 1 t paprika, salt and pepper
To taste)
½ cup Thinly sliced onion
2 mediums Gralic cloves, minced
⅔ cup Dry Marsala
1 Green bell pepper, cut into julienne strips
2 Carrots, thinly sliced
1 Celery stalk, thinly sliced
1 cup Canned crushed Italian plum tomatoes
1 teaspoon Dried basil
1 teaspoon Dried thyme
1 teaspoon Dried oregano
Salt and pepper to taste

Directions

Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside.

In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet.

Add chicken, vegetables and herbs. Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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