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Polo Alla Cacciatora



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Polo Alla Cacciatora

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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"


Ingredients:

3 lb Frying chicken cut
Into 4 to 6 pieces
3 tb Veg oil
1 c Flour
Salt and pepper
2/3 c Dry wine (i.e. the Marsala)
1/3 c Thinly sliced yellow onion
1 Green pepper, seeded, cut
In thin strips
1 md Carrot, sliced very thin
1/2 Stalk celery, cut in
Thin strips
1 Clove garlic, peeled and
Chopped very fine
2/3 c Canned Italian tomatoes,
Coarsely chopped, with
Their juices.

Serves:

5 Servings

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