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serves 4
1
3-pound whole chicken
3 tablespoons vegetable oil
1/2 cup flour
to
taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk
sliced celery
1 clove minced garlic
1 cup chopped tomatoes
Cut the chicken into eight pieces.
Heat the oil in a large
skillet over medium high heat. Combine the flour, salt, and pepper.
Roll
the chicken pieces in the flour mixture. Place in the skillet, skin side down.
Brown both sides until golden brown. Transfer the chicken to a warm platter.
Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce
by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and
chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and
continue cooking until meat is tender, about 20 minutes.
Transfer the
chicken to a warm serving platter. Reduce the sauce to a medium thick
consistency. Pour the sauce over chicken and serve.
