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Complete title: FRICASSEED CHICKEN ABRUZZI-STYLE WITH ROSEMARY, WHITE WINE, CHERRY TOMATOES, AND OLIVES Published in the Los Angeles Times on July 22, 1998, in an article written by S. Irene Virbila In the article Ms Virbila states "This is Marcella Hazans adaptation of a traditional Abruzzese chicken fricassee in which she uses cherry tomatoes instead of the usual plum tomatoes, and the Italian Riveras small mellow tagiasche olives instead of the strong-flavored Abruzzi ones. She also suggests Nicoise olives, the tiny purple-black olives of the French Riviera, which ...are much easier to find...One tip for the chicken, I cook it for about half an hour, then remove the chicken and reduce the juices if they look too thin." 1. Wash chicken in cold water and pat dry with kitchen towel. 2. Put oil, garlic, and rosemary in skilled large enough to hold all chicken pieces in 1 layer without crowding. Turn heat to high and add chicken, skin side down. Cook until well browned, 8 to 9 minutes. Sprinkle with salt to taste and add chille. Turn over contents of skillet with wooden spoon 3 or 4 times. 3. Add wine and, as it bubbles, scrape loose with wooden spoon any brown residue sticking to bottom of pan. 4. Cover and reduce heat to low. Cook, turning chicken occasionally, until very tender, and meat comes easily off bones, about 35 minutes. 5. Add water, 2 to 3 tablespoons at at time, if juices in pan cook away and chicken begins sticking to bottom of pan. (Chicken can be cooked to this point several hours in advance. Reheat gently but thoroughly before proceeding to next step). 6. Add tomatoes and olives, and cook just until tomato skins begin to crack, 6 to 7 minutes. Transfer to warm platter and serve at once. 577 calories; 775 mg sodium; 152 mg cholesterol; 40 grams fat; 11 grams carbohydrates; 40 grams protein; 1.86 grams fiber Posted to JEWISH-FOOD digest by Harriet Neal
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