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Chicken Stew All'AnconetanaA web-exclusive recipe from Italian Cooking and Living| 1 3-pound chicken, cut into ten pieces
1/2 cup extra-virgin olive oil
1 small onion, thinly sliced
2 garlic cloves, crushed
salt and freshly ground black pepper
2 tablespoons tomato concentrate
1/2 cup dry white wine
1 rosemary sprig
Brown the chicken on both sides in a pan with the olive oil,
onion, and garlic cloves. Season with salt and pepper. Add the tomatoes and
stir well. Add the wine, cook over a medium flame for 1 hour, adding the rosemary
sprigs after 30 minutes. Moisten the pan with a bit of hot water if necessary.
Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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