Recipe(tried): Pollo alla cacciatora (Chicken Fricasse with Green Peppers and Tomatoes)

This recipe is from The Classic Itailan Cook Book by Marcella Hazan.

Chicken Fricassee With Green Peppers and Tomatoes

For 4 or 5 persons

1 frying chicken, cut into pieces
3 Tbl. vegetable oil
1 c. all-purpose flour
Salt and freshly ground black pepper
2/3 c. dry white wine
1/3 c, thinly sliced yellow onion
1 green pepper, with seeds removed, cut into thin strips
1 medium carrot, sliced very thin
1/2 stalk celery, cut into thin strips
1 clove garlic, minced
2/3 c. canned Italian tomatoes, coarsely chopped with their juice

Wash chicken pieces in cold running water and pat dry with paper towels.

Heat the oil in a large skillet over moderately high heat. Coat the chicken in flour, shaking off the excess and put in skillet, skin side down. When one side has turned golden brown, turn and brown the other side. When nicely brownes on all sides, transfer the pieces to a warm platter and add salt and pepper.

Drain most of the fat out of the pan. Turn the heat to high, add wine and boil rapidly until it is reduced by one half. Scrape up and loosen any residue in the pan. Lower heat to medium, add sliced onion and cook for about 5 minutes, stirring 2 or 3 times. Add the browned chicken pieces, all but the breasts. (Breasts cook faster so they can be added later.) Add the sliced carrot, celery, garlic and the chopped tpmatoes and their juice. Adjust to a slow simmer and cover. After 9 or 10 minutes, add the breasts and continue cooking until chicken is tender, about 30 minutes. Turn and baste the chicken a few times while cooking.

Transfer the chicken to a warm serving platter. If the sauce in the pan is too thin, raise the haet to high, and boil briskly until it thickens, stirring as it boils. Pour the sauce over the chicken and serve immediately. Serve over pasta.