Marcella Hazans Fricasseed Chicken Abruzzi-Style

1. Wash all the pieces in cold water and dry with kitchen towels. Set aside. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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 cuisines latest cookbook. Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23, 1998