Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken fryer (2 1/2 to 3 2/3 c Dry white wine
-lbs.) disjointed and 1/3 c Yellow onion, thinly sliced
-skineed 1 Green pepper, seeds removed
3 tb Vegetable oil -cut into strips
1 c All-purpose flour, spread 1 md Carrot, sliced very thinly
-on a dinner plate 1/2 Celery stalk, cut into thin
Salt -strips
Freshly ground pepper 1 cl Garlic, peeled and minced
-or instead of salt and 2/3 c Tomatoes (Italian, if you
-pepper mix accent into -have them) with juice
-the flour Splash of olive oil

1. Wash the chicken pieces in cold running water and pat dry with
paper towels.

2. Use a very large skillet or 2 if you have a lot of chicken. Just
so you don't crowd the chicken. Heat the skillet and then add the oil
with heat moderately high. Turn the chicken pieces in the flour in
which you have mixed in the accent if this is the seasoning of your
choice. Shake off the surplus flour and place chciken in skillet,
skin side down (if it has skin.) When one side is golden brown turn
to other side. When nicely browned on all sides, transfer them to a
warm platter and sprinkle on the salt and pepper at this time if you
have not used the accent.

3. Tip the skillet and draw off most of the fat with a spoon. Turn
the heat up to high, add the wine and boil rapidly till it is reduced
by about half its original volume. Scrape up and loosen any cooking
residue in the pan. Lower the heat to medium and add the sliced onion
and cook for about 5 minutes stirring 2 or 3 times. Add the rest of
the vegetables and saute for about 2 or 3 minutes. Put the chicken in
an ovenprooof casserole and pour over the sauce and vegetables. You
can put in a splash of olive oil at this time if you wish. Cook at
375 degrees for 1 hour to 1 hour and 15 minutes.

4. Transfer chicken to a warm serving platter. If the sauce is too
thin, pour it into a pan and boil briskly until it thickens, stirring
as it boils. Pour the sauce over the chicken and serve over rice (a
mixture of wild and brown rice is nice.)

Mary Riemerman
Submitted By MARY RIEMERMAN On 10-08-95

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