Recipe - Chicken Cacciatore Madre

One fourth cup Olive oil
6 Pieces Frying chicken (legs
with thighs attached and
breast halves)
1 One fourth cup Allpurpose flour, seasoned
with 1 t paprika, salt and
pepper
To taste)
One half cup Thinly cut or sliced up onion
2 md Gralic cloves, minced
2/3 cup Dry Marsala
1 Green bell pepper, cut into
julienne strips
2 Carrots, thinly cut or sliced up
1 Celery stalk, thinly cut or sliced up
1 cup Canned crushed Italian plum
tomatoes
1 teaspoon Dried basil
1 teaspoon Dried thyme
1 teaspoon Dried oregano
Salt and pepper to taste

Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking
off excess. Brown chicken on all sides over moderate heat, being careful
not to crowd skillet. Remove and set aside.

In the same skillet saute' onion and garlic 3 minutes. Turn heat to high
and add wine, scraping up browned bits from bottom of skillet. Add chicken,
vegetables and herbs. Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes. Add herbs. Adjust
seasoning to taste. Serves 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini