Polo Alla Cacciatora
|3 lbFrying chicken cut|
|1 Clove garlic, peeled and|
|In thin strips|
|2/3 cDry wine (i.e. the Marsala)|
|1 mdCarrot, sliced very thin|
|2/3 cCanned Italian tomatoes,|
|Salt and pepper|
|1/3 cThinly sliced yellow onion|
|3 tbVeg oil|
|1 Green pepper, seeded, cut|
|1/2 Stalk celery, cut in|
|Coarsely chopped, with|
|Into 4 to 6 pieces|
|Chopped very fine|
Polo Alla Cacciatora Preparation
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"
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