INGREDIENTS

INSTRUCTIONS

Wash all the pieces in cold water and dry with kitchen towels. Set
aside. 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. 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. 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. 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. 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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