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LOCATION: Recipes >> Poultry >> Cacciatore 08

Print this Recipe    Cacciatore 08

Polla alla Cacciatora

1 large frying chicken
3 Tbs olive oil
1 large clove garlic
2 tsp rosemary, freshly ground
1/4 cup wine vinegar
1/2 cup dry white wine

Cut chicken into at least 8 serving pieces. Remove as much fat as
possible.

In a large skillet, heat oil and add garlic clove. When garlic is
golden brown, discard it. Add chicken, rosemary and 1/2 Tbs salt
(or to taste) and brown thoroughly, turning frequently. When chicken
is golden, add vinegar and quickly cover until sizzling stops. Add
wine and cook over high heat until alcohol is evaporated. Reduce
heat and simmer for about 20 min., until the chicken is tender.
Put chicken on a warm platter and keep in a warm oven.

Add a little wine or water to pan juices, turn up heat, scraping
bottom and sides of pan. Boil until sauce has thickened and is a
golden amber. Pour over chicken and serve with Italian bread.

About 4 servings.

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