Southern-Italian style baked chicken

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.


(Serves 3)


  1. Heat the olive oil in a large ovenproof frying pan. Crush the garlic and sautae 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
  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 for 15-20 minutes or until brown.


I usually use a white California zinfandel wine.


Difficulty: easy.
Time: 1 1/2 hours.
Precision: no need to measure.


Andrew Elliott 
Dept of Biochemistry, University of Nevada, Reno, Nevada, USA 
Recipe last modified: 6 Aug 86

Original header

Path: decwrl!recipes
From: elliott@unrvax (Andrew Elliott)
Subject: RECIPE: Baked chicken cacciatore
Message-ID: <6778@decwrl.DEC.COM>
Date: 5 Dec 86 04:40:08 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Nevada, Reno, Nevada, USA
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(To Laura...the best chicken I ever had!)