recipes@decwrl.UUCP (12/05/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. (To Laura...the best chicken I ever had!) .RH MOD.RECIPES-SOURCE CHICKEN-CACC-1 M "6 Aug 86" 1986 .RZ "CHICKEN CACCIATORE I" "Southern-Italian style baked chicken" This is one of my favorite recipes. It was recomended by a very close friend who got it from an old cookbook. It is very easy and can be whipped up on short notice. I really like it for its garlic and wine taste. .IH "Serves 3" .IG "1" "chicken," cut into parts. Or use breast pieces. .IG "1 cup" "wine vinegar" "250 ml" .IG "1 cup" "olive oil" "250 ml" .IG "1 cup" "dry white wine" "250 ml" .IG "3" "garlic cloves" .IG "" "rosemary" .IG "1 tsp" "sugar" "5 ml" .IG "" "salt and pepper" .PH .SK 1 Heat the olive oil in a large ovenproof frying pan. Crush the garlic and saut\z\(aae for 15\-20 minutes. Be careful not to burn the garlic .SK 2 Clean and trim chicken, leaving the skin on. Add to frypan, then add salt and pepper. Cook on medium heat until the chicken begins to brown. .SK 3 Preheat oven to .TE 350 175 . .SK 4 Add the vinegar and bring to a boil. Partially cover, lower heat, and cook until the liquid is reduced to the original volume. then add crushed rosemary to taste. .SK 5 Add wine and sugar, return to boil, reduce heat, and cook partially covered until the liquid is again reduced to its original volume. .SK 6 Bake at .TE 350 175 for 15\-20 minutes or until brown. .NX I usually use a white California zinfandel wine. .SH RATING .I Difficulty: easy. .I Time: 1\(12 hours. .I Precision: no need to measure. .WR Andrew Elliott Dept of Biochemistry, University of Nevada, Reno, Nevada, USA seismo!unrvax!elliott