Marcella Hazan's Fricasseed Chicken Abruzzi-Style

Title:
Marcella Hazan's Fricasseed Chicken Abruzzi-Style

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





 3 1/2 lb Chicken; cut into 8 pieces 1


     1 tb Extra virgin olive oil


     4    Whole peeled garlic cloves


     2 ts Rosemary leaves; chopped


          -very fine


          Salt


   1/2 c  Dry white wine


   1/4 ts Chopped hot chili peppers


     2    Dozen cherry tomatoes


     1    Dozen small black olives in


          -brine; (such as Nicoise or


          -Italian Riviera)






 1. Wash all the pieces in cold water and dry with kitchen towels. Set


 aside.


 


 2. Find a skillet or saute pan that is large enough to contain all the


 chicken pieces in one layer without crowding. Add 1 tbsp extra virgin olive


 oil, 4 or 5 whole garlic cloves - peeled, and 2 tsp chopped rosemary leaves


 to pan - turn the heat to high. Add the chicken and arrange the pieces with


 the skin side facing down in one layer. When the side has been well


 browned, turn the pieces and brown on the other side. Sprinkle with salt


 and chili pepper. With a wooden spoon (it must be wooden) turn over the


 contents of the pan three or four times.


 


 3. Add the wine to the pan. As the wine bubbles - - use your wooden spoon


 again to scrape loose any browning residues sticking to the bottom of the


 pan.


 


 4. Put a lid on the pan and turn the heat down to simmer to low. Cook for


 about 35 minutes, turning the chicken from time to time. If you should find


 that the juices in the pan have become insufficient to keep the meat from


 sticking to the bottom of the pan - - replenish when necessary with 2 to 3


 tbsp of water.


 


 5. Test the meat with a fork to see if it comes easily off the bone. If


 tender, add the tomatoes and the olives. Continue cooking just until the


 tomatoes skin begins to crack. The short cooking time of the tomatoes is


 the benefit to the recipe. As soon as the skin cracks, the resulting sweet


 and juicy taste is perfect.


 


 6. As soon as the skin of the cherry tomatoes crack, transfer dish to a


 large warm platter and serve at once with crusty Italian bread.


 


 MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98


 


 NOTES : Fricasseed Chicken Abruzzi-Style with Rosemary, White Wine, Cherry


 Tomatoes and Olives, from Marcella Hazan.


 


 Recipe by: from the queen of Italian cuisine's latest cookbook.


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 23,


 1998