INGREDIENTS

INSTRUCTIONS

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" <abprice@wf.net> on Mar 23,
1998

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