Polla Alla Cacciatora
- 1 large frying chicken
- 3 Tbs olive oil
- 1 large clove garlic
- 2 tsps rosemary, freshly ground
- 1/4 cup wine vinegar
- 1/2 cup dry white wine
Cut chicken into at least 8 serving pieces. Remove as much fat as possible. In a large skillet, heat oil and add garlic clove. When garlic is golden brown, discard it. Add chicken, rosemary and 1/2 Tbs salt (or to taste) and brown thoroughly, turning frequently. When chicken is golden, add vinegar and quickly cover until sizzling stops. Add wine and cook over high heat until alcohol is evaporated. Reduce heat and simmer for about 20 min., until the chicken is tender. Put chicken on a warm platter and keep in a warm oven. Add a little wine or water to pan juices, turn up heat, scraping bottom and sides of pan. Boil until sauce has thickened and is a golden amber. Pour over chicken and serve with Italian bread. About 4 servings.
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