ITALIAN DRESSING

A classic chicken cacciatore fits beautifully into midwinter menus. It’s easy to prepare, tastes marvelous and looks scrumptious. Who could ask for more? Recipe on next page.

PRODUCED BY ROBIN TUCKER

FOOD STYLIST: NONA BAER

PLATE FROM BY DESIGN, LOS ANGELES;

FLATWARE FROM THE PAVILION AT TANNER MARKET, PASADENA

CHICKEN CACCIATORE 2 pounds chicken breasts, legs and thighs Flour Salt, pepper 1 tablespoon butter 2 tablespoons olive oil 1 clove garlic, minced 1 large onion, chopped 1 large green pepper, seeded and chopped 1 canned whole pimiento, chopped 1 1-pound can whole tomatoes, drained and coarsely chopped 1 tablespoon tomato paste 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried 1 cup dry red wine 2 cups sliced mushrooms 1/2 pound spaghetti or fettuccine, cooked and drained

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter with olive oil in large heavy skillet. Stir in garlic and cook briefly before adding chicken pieces. Brown chicken on one side, then turn meat and add onion and green pepper. Cook until chicken is browned and vegetables are tender. Stir in pimiento, tomatoes, tomato paste, oregano, marjoram, thyme and wine. Season to taste with salt and pepper. Cover and simmer over low heat 45 minutes. Add mushrooms and simmer about 30 minutes longer, until chicken is very tender. Serve with hot spaghetti. Sprinkle with Parmesan cheese if desired. Makes 4 to 6 servings.