Path: decwrl!recipesFrom: elliott@unrvax (Andrew Elliott)Newsgroups: mod.recipesSubject: RECIPE: Baked chicken cacciatoreMessage-ID: <6778@decwrl.DEC.COM>Date: 5 Dec 86 04:40:08 GMTSender: recipes@decwrl.DEC.COMOrganization: University of Nevada, Reno, Nevada, USALines: 61Approved: reid@decwrl.UUCPCopyright (C) 1986 USENET Community TrustPermission to copy without fee all or part of this material is grantedprovided that the copies are not made or distributed for direct commercialadvantage, the USENET copyright notice and the title of the newsgroup andits date appear, and notice is given that copying is by permission ofthe 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 friendwho got it from an old cookbook. It is very easy and can be whipped upon 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 1Heat the olive oil in a large ovenprooffrying pan. Crush the garlic and saut\z\(aaefor 15\-20 minutes. Be careful not to burn the garlic.SK 2Clean and trim chicken, leaving the skin on. Add to frypan, thenadd salt and pepper. Cook on medium heat until the chicken begins to brown..SK 3Preheat oven to.TE 350 175 ..SK 4Add 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 5Add wine and sugar, return to boil, reduce heat, and cook partially covereduntil the liquid is again reduced to its original volume..SK 6Bake at.TE 350 175