October 15: National Chicken Cacciatore Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sophia Loren's Chicken Cacciatore
Categories: Poultry, Vegetables, Wine, Herbs, Chilies
Yield: 4 Servings

3 tb Extra virgin olive oil
3 1/2 lb Chicken; in 8 serving
- pieces
1 md Onion; peeled, halved, thin
- sliced
1 lg Red pepper; in 1/2" strips
1/2 c Dry white wine
3/4 ts Salt
1/2 ts Hot red pepper flakes
2 c Canned plum tomatoes; well
- drained, coarse chopped
1/3 c Torn basil leaves

In a 10" to 12" saute pan with cover, heat the oil over
medium high heat, and when it is hot, brown the chicken
on the skin side first, then the underside. Do not crowd
the pan. Brown the chicken in batches if necessary,
setting aside the browned chicken on a plate until the
rest is done.

When the first few pieces of chicken are almost browned
and still in the pan, add the onion red pepper, saute
until tender.

Arrange all the browned chicken in the pan, skin side up,
and add the white wine. Season with salt and hot pepper
flakes, then let the wine cook until it has almost
entirely evaporated, just a couple of minutes. While it
is reducing, turn the chicken in the liquid once or
twice, but leave it skin side up at the end.

Add the tomatoes. Cover the pan, lower the heat, and let
cook at a gentle simmer, without turning, for about 30
minutes, or until the chicken is done.

Remove the chicken to a serving platter, add the basil to
the pan and increase the heat to high, letting the sauce
reduce for about 2 minutes. In the end, the sauce will be
creamy pink.

Pour the sauce over the chicken or use it to dress pasta
(reserving some for the chicken) and serve immediately.

RECIPE FROM: http://everybodylovesitalian.com

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