Chicken, Hunter's Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken (pullet)
- onion
- oil or lard
- glass Sangiovese or other good red wine
- tomato sauce
- salt and pepper
Instructions
- Soak a large sliced onion in cold water, dry it, and cook in oil or lard, then set aside.
- Fry the cut-up chicken in the remaining fat until browned, then return the onion.
- Season, add half a glass of red wine (Sangiovese) and a little tomato sauce, simmer five minutes, and serve.