Classic Chicken Cacdatore
|Frying chicken||3 1⁄2 Pound, cut up|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Stalk celery||1 Large, finely chopped|
|Carrot||1 Medium, shredded|
|Medium mushrooms||1⁄4 Pound, quartered|
|Canned tomatoes||16 Ounce (1 Can)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Dry rosemary||1⁄2 Teaspoon|
|Dry oregano leaves||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry.
Melt butter in oil in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 3 tablespoons drippings.
Add onion, garlic, celery, carrot, and mushrooms to pan.
Cook, stirring occasionally, until onion is soft.
Return chicken to pan; stir in tomatoes (break up with a spoon) and their liquid, wine, 1/4 cup of the parsley, rosemary, basil, and oregano.
Bring to a boil; reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from sauce; season to taste with salt and pepper.
Increase heat to high and boil, stirring, until slightly thickened.
Spoon over chicken and sprinkle with remaining parsley.