| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
|
|
A 3 1/2-pound chicken; cut into serving |
|
|
; pieces |
| 1 |
|
Onion; chopped fine |
| 1/2 |
lb |
Mushrooms; sliced thin |
| 1 |
|
Garlic clove; minced |
|
|
A 28-ounce can plum tomatoes including |
|
|
; the juice |
| 1/2 |
c |
Dry red wine |
| 2 |
|
Flat anchovy fillets; rinsed, patted dry, |
|
|
; and mashed to a |
|
|
; paste |
| 1 |
ts |
Dried oregano; crumbled |
| 1 |
lb |
Fusilli; (corkscrew-shaped |
|
|
; pasta) |
| 1/2 |
c |
Minced fresh parsley leaves if desired |
INSTRUCTIONS
In a kettle heat the oil over moderately high heat until it is hot
but not smoking and in it brown the chicken, patted dry, in batches,
transferring it as it is browned to a bowl. Pour off and discard all
but about 3 tablespoons of the oil and in the remaining oil cook the
onion and the mushrooms over moderate heat, stirring occasionally,
until the onion is golden. Add the garlic and cook the mixture,
stirring, for 1 minute. Add the tomatoes with the juice, the wine,
the chicken with any juices that have accumulated in the bowl, the
anchovy paste, and the oregano and simmer the mixture, covered,
stirring occasionally and breaking up the tomatoes, for 30 to 35
minutes, or until the chicken is tender. The chicken mixture may be
made 2 days in advance, cooled to room temperature, and kept covered
and chilled. Reheat the chicken mixture before serving.
In kettle of boiling salted water cook the fusilli for 10 to 12
minutes, or until it is al dente, drain it well, and in a large bowl
toss it with the chicken mixture. Sprinkle the chicken cacciatora
with the parsley.
Serves 4.
Gourmet April 1990
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