Polo Alla Cacciatora

Polo Alla Cacciatora Ingredients

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

Instructions for Polo Alla Cacciatora

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 Hazans "The Classic Italian Cookbook" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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