Subj : Fricasseed Chicken Abruzzi Style
To   : All
From : Ben Collver
Date : Fri May 10 2024 08:42:45

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

      Title: Fricasséed Chicken Abruzzi-Style
 Categories: Chicken, Italian
      Yield: 4 Servings

  3 1/2 lb Chicken; cut into 8 pieces
      1 tb Extra-virgin olive oil
      4 cl Garlic; peeled, up to 5
      2 ts Rosemary leaves; very finely
           -chopped
           Salt
    1/4 ts Chopped hot chilli pepper;
           -to taste
      4 oz Dry white wine
     24    Cherry tomatoes (1")
     12 sm Black olives in brine (such
           -as Italian Riviera or
           -French Niçoise olives)

  Wash all the chicken pieces in cold water and pat dry with kitchen
  paper.

  Choose a frying/saute pan that can fit all the chicken pieces in one
  layer without crowding. Put in the oil, garlic and rosemary and turn
  on the heat to high. Add the chicken, skin side down. When the side
  has been well browned, turn the pieces and do the other side. Sprikle
  with salt, add the chilli pepper and, with a wooden spoon, turn over
  the contents of the pan three or four times.

  Add the wine and as it bubbles, scrape loose with the wooden spoon any
  browning residues sticking to the bottom of the pan.

  Put a lid on the pan and turn down the heat to low. Cook for about 35
  minutes, turning the chicken over from time to time. If you should
  find the juices in the pan running low, replenish as necessary with 2
  to 3 tb of water.

  When the chicken is very tender (the meat should come easily off the
  bone), add the tomatoes and the olives. Continue cooking just until
  the tomatoes' skin begins to crack. Transfer all the contents of the
  pan to a warm platter and serve at once.

  Recipe by Marcella Cucina by Marcella Hazan, 1997

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