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   October 15: National Chicken Cacciatore Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sophia Loren's Chicken Cacciatore   
    Categories: Poultry, Vegetables, Wine, Herbs, Chilies   
         Yield: 4 Servings   
       
         3 tb Extra virgin olive oil   
     3 1/2 lb Chicken; in 8 serving   
              - pieces   
         1 md Onion; peeled, halved, thin   
              - sliced   
         1 lg Red pepper; in 1/2" strips   
       1/2 c  Dry white wine   
       3/4 ts Salt   
       1/2 ts Hot red pepper flakes   
         2 c  Canned plum tomatoes; well   
              - drained, coarse chopped   
       1/3 c  Torn basil leaves   
       
     In a 10" to 12" saute pan with cover, heat the oil over   
     medium high heat, and when it is hot, brown the chicken   
     on the skin side first, then the underside. Do not crowd   
     the pan. Brown the chicken in batches if necessary,   
     setting aside the browned chicken on a plate until the   
     rest is done.   
        
     When the first few pieces of chicken are almost browned   
     and still in the pan, add the onion red pepper, saute   
     until tender.   
        
     Arrange all the browned chicken in the pan, skin side up,   
     and add the white wine. Season with salt and hot pepper   
     flakes, then let the wine cook until it has almost   
     entirely evaporated, just a couple of minutes. While it   
     is reducing, turn the chicken in the liquid once or   
     twice, but leave it skin side up at the end.   
        
     Add the tomatoes. Cover the pan, lower the heat, and let   
     cook at a gentle simmer, without turning, for about 30   
     minutes, or until the chicken is done.   
        
     Remove the chicken to a serving platter, add the basil to   
     the pan and increase the heat to high, letting the sauce   
     reduce for about 2 minutes. In the end, the sauce will be   
     creamy pink.   
        
     Pour the sauce over the chicken or use it to dress pasta   
     (reserving some for the chicken) and serve immediately.   
        
     RECIPE FROM: http://everybodylovesitalian.com   
        
     Uncle Dirty Dave's Archives   
       
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