Ingredients: |
Ingredients: 1 (3 1/2 to 4 lb) chicken, cut into 8 serving pieces
1 1/4 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 medium red onion, finely chopped
1 medium carrot, cut into 1/4 inch dice
2 celery ribs, cut into 1/4 inch dice
2 cloves garlic, finely chopped
1/4 tsp fresh rosemary, coarsely chopped
1 cup Italian dry white wine (preferably Roero Arneis)
1 cup canned whole tomatoes, chopped and drained (from a 28 to 32 oz can tomatoes in juice)
1 cup water
|
Directions: |
Directions:Pat chicken dry and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Heat oil in a deep 12 inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Add onion, carrot, celery, garlic, rosemary, and a pinch of salt to skillet, then reduce to moderate and cook, stirring occasionally, until onion is softened, about 8 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until most of wine is evaporated, 3 to 5 minutes. Stir in tomatoes, water, and remaining 3/4 tsp salt and 1/2 tsp pepper, then return chicken with any accumulated juices to skillet and turn over to coat with sauce. Turn chicken skin sides up and simmer, covered, until chicken is cooked through, 25 to 30 minutes. |
Personal
Notes: |
Personal
Notes: From: Gourmet Magazine, April 2003
Chicken improves in flavor after one day. Cool, covered, then chill, covered.
|
This recipe for Chicken Cacciatora is from