Chicken with Celery, Capers, and Rosemary

Serves: 4
Total Calories: 97


2 tablespoons olive oil
1 chicken (about 3 1/2 pounds), cut into 8 pieces
salt and freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup chopped celery
1/4 cup capers, rinsed and chopped
1 sprig fresh rosemary


1 Heat the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Add the chicken pieces and salt and pepper to taste. Cook, turning the pieces occasionally, until golden, about 15 minutes. Tip the pan and spoon off the fat.

2 Pour the vinegar over the chicken and bring to a simmer. Scatter the celery, capers, and rosemary around the chicken.

3 Cover and cook, turning the pieces occasionally, about 20 minutes or until the chicken is tender and most of the vinegar has evaporated. If there is too much liquid left at the end of the cooking, transfer the chicken pieces to a serving dish. Raise the heat and boil the liquid until reduced.

4 Transfer the chicken to a platter. Tip the pan and skim off the fat with a large spoon. Add a little water and scrape the bottom of the pan with a wooden spoon. Pour the juices over the chicken and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 64

This Chicken with Celery, Capers, and Rosemary recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
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Chicken with Celery, Capers, and Rosemary
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