Polo alla cacciatora
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Polo alla cacciatora
  Italian    Chicken  
Last updated 6/12/2012 1:18:28 AM. Recipe ID 49348. Report a problem with this recipe.
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      Title: Polo alla cacciatora
 Categories: Italian, Chicken
      Yield: 5 Servings
      3 lb Frying chicken cut
           Into 4 to 6 pieces
      3 tb Veg oil
      1 c  Flour
           Salt and pepper
    2/3 c  Dry wine (i.e. the Marsala)
    1/3 c  Thinly sliced yellow onion
      1    Green pepper, seeded, cut
           In thin strips
      1 md Carrot, sliced very thin
    1/2    Stalk celery, cut in
           Thin strips
      1    Clove garlic, peeled and
           Chopped very fine
    2/3 c  Canned Italian tomatoes,
           Coarsely chopped, with
           Their juices.
  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
  Hazan's "The Classic Italian Cookbook"

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Recipe ID 49348 (Apr 03, 2005)

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