Polo alla cacciatora Recipe

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Polo alla cacciatora

Artist:	_	Yield:	5
Categories:	Chicken, Italian, Poultry, Western European	Rating:	0
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Ingredients:

3	lbs	Frying chicken cut
		Into 4 to 6 pieces
3	tbsp	Veg oil
1	cup	Flour
		Salt and pepper
2/3	cup	Dry wine (i.e. the Marsala)
1/3	cup	Thinly sliced yellow onion
1		Green pepper, seeded, cut
		In thin strips
1	med	Carrot, sliced very thin
1/2		Stalk celery, cut in
		Thin strips
1		Clove garlic, peeled and
		Chopped very fine
2/3	cup	Canned Italian tomatoes
		Coarsely chopped, with
		Their juices.

Procedures:

1	Dredge chicken in flour, shake off excess; brown on both sides in oil in large skillet.
2	Transfer to warm platter, season with salt and pepper.
3	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.
4	Add chicken pieces, all but breasts; add sliced pepper, carrot, celery, garlic, tomatoes and juice; adjust to low simmer and cover.
5	After 10 mins add breasts, cook til tender, about 30 mins.
6	Turn and baste chicken a few times while cooking.
7	Transfer chicken to platter.
8	If sauce in pan is too thin, boil briskly til it thickens; pour sauce over chicken and serve immediately.
9	Marcella hazan"s "the classic italian cookbook"