CHICKEN CACCIATORE I
Southern-Italian style baked chicken
This is one of my favorite recipes. It was recomended by a very close friend
who got it from an old cookbook. It is very easy and can be whipped up
on short notice. I really like it for its garlic and wine taste.
Ingredients
(Serves 3)
- 1 chicken,
cut into parts. Or use breast pieces.
- 250 ml wine vinegar
- 250 ml olive oil
- 250 ml dry white wine
- 3 garlic cloves
- rosemary
- 5 ml sugar
- salt and pepper
Procedure
-
Heat the olive oil in a large ovenproof
frying pan. Crush the garlic and sautae
for 15-20 minutes. Be careful not to burn the garlic
-
Clean and trim chicken, leaving the skin on. Add to frypan, then
add salt and pepper. Cook on medium heat until the chicken begins to brown.
-
Preheat oven to
175C
-
Add the vinegar and bring to a boil. Partially cover,
lower heat, and cook until the liquid is reduced to the original volume.
then add crushed rosemary to taste.
-
Add wine and sugar, return to boil, reduce heat, and cook partially covered
until the liquid is again reduced to its original volume.
-
Bake at
175C
for 15-20 minutes or until brown.
Notes
I usually use a white California zinfandel wine.
Rating
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
no need to measure.
Contributor
Andrew Elliott
Dept of Biochemistry, University of Nevada, Reno, Nevada, USA
seismo!unrvax!elliott
Recipe last modified: 6 Aug 86
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Path: decwrl!recipes
From: elliott@unrvax (Andrew Elliott)
Newsgroups: mod.recipes
Subject: RECIPE: Baked chicken cacciatore
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Date: 5 Dec 86 04:40:08 GMT
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(To Laura...the best chicken I ever had!)