* Exported from MasterCook *
Pollo alla Cacciatora
Recipe By : Biba Caggiano, Formatted by Patti Burgess
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Italian
Main Dish Main Dishes
Amount Measure Ingredient -- Preparation Method
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4 lb chicken -- into 8 pieces
2 cups flour
1/4 cup olive oil
3 oz pancetta -- chopped
3 cloves garlic -- finely minced
2 tablespoons fresh rosemary, or 1T dried -- chopped
1 cup dry Marsala
3 cups canned tomatoes
salt, pepper
1 medium onion, finely minced
Coat the chicken liberally with flour and shake off excess.
Heat oil in large skillet over high heat. Add the chicken, making sure not to crowd the skillet (2 batches if necessary). Cook until it is golden on all sides, 6-7 mins. Transfer the chicken to a platter. Reduce the heat to medium, then add the onion, pancetta, garlic, and rosemary and cook, stirring until the mixture begins to color, 4-5 minutes.
Return the chicken to the skillet, raise the heat to high, and add the marsala. Cook and stir until the wine is almost all reduced 5-6 minutes. Add the tomatoes and season with salt and pepper. Bring the tomatoes to a boil, then reduce the heat to medium low and cover the skillet, leaving it slightly askew.
Cook until the chicken is tender, 40-50 minutes. Stir and turn the chicken a few times during cooking . Taste and adjust the seasoning and serve hot with good Italian bread or with soft or grilled polenta.
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