Fricasseed Chicken Abruzzi-style Wtih Rosemary, White Win

INGREDIENTS

INSTRUCTIONS

Complete title: FRICASSEED CHICKEN ABRUZZI-STYLE WITH ROSEMARY, WHITE
WINE, CHERRY TOMATOES, AND OLIVES  Published in the Los Angeles Times
on July 22, 1998, in an article  written by S. Irene Virbila  In the
article Ms Virbila states "This is Marcella Hazan's adaptation  of a
traditional Abruzzese chicken fricassee in which she uses cherry
tomatoes instead of the usual plum tomatoes, and the Italian Rivera's
small mellow tagiasche olives instead of the strong-flavored Abruzzi
ones. She also suggests Nicoise olives, the tiny purple-black olives
of the French Riviera, which ...are much easier to find...One tip for
the chicken, I cook it for about half an hour, then remove the  chicken
and reduce the juices if they look too thin."  Wash chicken in cold
water and pat dry with kitchen towel. Put oil,  garlic, and rosemary in
skilled large enough to hold all chicken  pieces in 1 layer without
crowding. Turn heat to high and add  chicken, skin side down. Cook
until well browned, 8 to 9 minutes.  Sprinkle with salt to taste and
add chille. Turn over contents of  skillet with wooden spoon 3 or 4
times. Add wine and, as it bubbles,  scrape loose with wooden spoon any
brown residue sticking to bottom  of pan. Cover and reduce heat to low.
Cook, turning chicken  occasionally, until very tender, and meat comes
easily off bones,  about 35 minutes. Add water, 2 to 3 tablespoons at
at time, if juices  in pan cook away and chicken begins sticking to
bottom of pan.  (Chicken can be cooked to this point several hours in
advance. Reheat  gently but thoroughly before proceeding to next step).
Add tomatoes  and olives, and cook just until tomato skins begin to
crack, 6 to 7  minutes. Transfer to warm platter and serve at once.
577 calories; 775 mg sodium; 152 mg cholesterol; 40 grams fat; 11
grams carbohydrates; 40 grams protein; 1.86 grams fiber  Posted to
JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net>  on Aug 10,
1998, converted by MM_Buster v2.0l.

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