Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

Browse by categories