| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Entree |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil |
| 1 |
|
3-pound chicken; cut into 8 serving |
|
|
; pieces |
| 1 |
md |
Onion; peeled & halved & |
|
|
; chopped |
| 1 |
lg |
Red pepper; sliced in 1/2" |
|
|
; strips |
| 1/2 |
c |
Dry white wine |
| 3/4 |
ts |
Salt |
| 1 |
pn |
Hot red pepper flakes |
| 2 |
c |
Canned plum tomatoes; drained & coarsely |
|
|
; chopped |
| 1/3 |
c |
Basil leaves; torn |
INSTRUCTIONS
In a 10 to 12 inch saute pan with cover, heat the oil over medium high
heat, and when it is hot, brown the chicken on the skin side first, then
the underside. Do not crowd the pan. Brown the chicken in batches if
necessary, setting aside the browned chicken on a plate until the rest is
done.
When the first few pieces of chicken are almost browned and still in the
pan, add the onion red pepper, saute until tender.
Arrange all the browned chicken in the pan, skin side up, and add the white
wine. Season with salt and hot pepper flakes, then let the wine cook until
it has almost entirely evaporated, just a couple of minutes. While it is
reducing, turn the chicken in the liquid once or twice, but leave it skin
side up at the end.
Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle
simmer, without turning, for about 30 minutes, or until the chicken is
done.
Remove the chicken to a serving platter, add the basil to the pan and
increase the heat to high, letting the sauce reduce for about 2 minutes. In
the end, the sauce will be creamy pink.
Pour the sauce over the chicken or use it to dress pasta (reserving some
for the chicken) and serve immediately.
From the show on Arthur Schwartz's book Naples At Table. Busted by RisaG
By RST G <synapse7@home.com> on Jan 26, 1999, converted by MC_Buster.
Recipe by: Cooking Live, #9264
Converted by MM_Buster v2.0l.
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