Chicken Cacciatore Madre

Yields:	6 servings
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1/4	cup	olive oil
6	each	frying chicken	legs with thighs attached and breast halves
1 1/4	cups	flour, all-purpose
1	teaspoon	paprika
1	x	salt
1	x	black pepper
1/2	cup	onion	thinly sliced
2	medium	garlic cloves	minced
2/3	cup	marsala wine	dry
1	each	green bell pepper	cut into julienne strips
2	each	carrots	thinly sliced
1	each	celery stalk	thinly sliced
1	cup	italian plum (roma) tomatoes	canned, crushed
1	teaspoon	basil	dried
1	teaspoon	thyme	dried
1	teaspoon	oregano	dried

Heat oil in heavy large skillet.

Coat chicken with flour seasoned with paprika, salt and pepper, shaking off excess.

Brown chicken on all sides over moderate heat, being careful not to crowd skillet.

Remove and set aside.

In the same skillet sauté onion and garlic 3 minutes.

Turn heat to high and add wine, scraping up browned bits from bottom of skillet.

Add chicken, vegetables and herbs.

Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes.

Add herbs.

Adjust seasoning to taste.

Fantastically rich and silky texture. Another option is to substitute some of the hot water for scotch (whisky)

Reviewed by Gilafin