| RALPH'S CHICKEN CACCIATORE |
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By Chef Jimmy Rubino Jr. (Ralph's Italian Restaurant, PA) Makes 4 to 6 servings1 (3 pound) chicken 3 cups Crisco Pure Canola Oil 4 cups marinara sauce 1/4 cup sauterne wine 1/4 cup sherry wine 1/2 cup water 3 large sliced green bell peppers 6 large sliced white mushrooms 1 large sliced Spanish onion 1 teaspoon rosemary A pinch of salt A pinch of black pepper 1/8 cup chopped fresh basil * *If fresh basil isn't available, use 1/8 cup dry chopped parsley. Wash chicken thoroughly and slice in half. Quarter each half (separate wing, leg, thigh, and breast). Pan fry chicken with Crisco Pure Canola Oil in large frying pan for 6 minutes, until skin is crispy. Place chicken in 4-quart pot with remaining ingredients and bring to a boil. Lower flame and simmer for 20 minutes, stirring constantly. |
