CHICKEN CACCIATORE I
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.
- 1 chicken,
cut into parts. Or use breast pieces.
- 1 cup wine vinegar
- 1 cup olive oil
- 1 cup dry white wine
- 3 garlic cloves
- 1 tsp sugar
- salt and pepper
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
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.
Preheat oven to
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.
Add wine and sugar, return to boil, reduce heat, and cook partially covered
until the liquid is again reduced to its original volume.
for 15-20 minutes or until brown.
I usually use a white California zinfandel wine.
1 1/2 hours.
no need to measure.
Dept of Biochemistry, University of Nevada, Reno, Nevada, USA
Recipe last modified: 6 Aug 86
From: elliott@unrvax (Andrew Elliott)
Subject: RECIPE: Baked chicken cacciatore
Date: 5 Dec 86 04:40:08 GMT
Organization: University of Nevada, Reno, Nevada, USA
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(To Laura...the best chicken I ever had!)