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                         CHICKEN CACCIATORE MADRE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Poultry
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Olive oil
   6                    Pieces Frying chicken (legs
                        -with thighs attached and
                        -breast halves)
   1 1/4   c            All-purpose flour, seasoned
                        -with 1 t paprika, salt and
                        -pepper
                        To taste)
     1/2   c            Thinly sliced onion
   2       md           Gralic cloves, minced
     2/3   c            Dry Marsala
   1                    Green bell pepper, cut into
                        -julienne strips
   2                    Carrots, thinly sliced
   1                    Celery stalk, thinly sliced
   1       c            Canned crushed Italian plum
                        -tomatoes
   1       t            Dried basil
   1       t            Dried thyme
   1       t            Dried oregano
                        Salt and pepper to taste

  Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking
  off excess. Brown chicken on all sides over moderate heat, being careful
  not to crowd skillet. Remove and set aside.
  
  In the same skillet saute' onion and garlic 3 minutes. Turn heat to high
  and add wine, scraping up browned bits from bottom of skillet. Add chicken,
  vegetables and herbs. Cook 5 to 7 minutes.
  
  Cover and simmer until tender, about 30 minutes. Add herbs. Adjust
  seasoning to taste. Serves 6
  
  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93
 


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