CHICKEN-CACC-1() - CHICKEN CACCIATORE I

This is one of my favorite recipes. It was recomended by a very close friend who got it from an old cookbook. It is very easy and can be whipped up on short notice. I really like it for its garlic and wine taste.

INGREDIENTS (Serves 3)

(1)

chicken, cut into parts. Or use breast pieces.

250 ml (1 cup)

wine vinegar

250 ml (1 cup)

olive oil

250 ml (1 cup)

dry white wine

(3)

garlic cloves

rosemary

5 ml (1 tsp)

sugar

salt and pepper

PROCEDURE

(1)

Heat the olive oil in a large ovenproof frying pan. Crush the garlic and saut\z\(aae for 15-20 minutes. Be careful not to burn the garlic

(2)

Clean and trim chicken, leaving the skin on. Add to frypan, then add salt and pepper. Cook on medium heat until the chicken begins to brown.

(3)

Preheat oven to 175°C .

(4)

Add the vinegar and bring to a boil. Partially cover, lower heat, and cook until the liquid is reduced to the original volume. then add crushed rosemary to taste.

(5)

Add wine and sugar, return to boil, reduce heat, and cook partially covered until the liquid is again reduced to its original volume.

(6)

Bake at 175°C for 15-20 minutes or until brown.

NOTES

RATING