Chicken Cacciatore With Fusilli Recipe
Summary
MethodBrowned
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| A 31/2-pound chicken, cut into serving pieces | ||
| 1 onion, chopped fine | ||
| 1/2 pound mushrooms, sliced thin | ||
| Garlic | 1 Clove (5gm), minced | |
| Plum tomatoes | 1 Ounce | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| 2 flat anchovy fillets, rinsed, patted | ||
Directions
In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl.
Pour off and discard all but about 3 tablespoons of the oil and in the rema
Pour off and discard all but about 3 tablespoons of the oil and in the rema
Chef
