| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Serves |
INGREDIENTS
| 2 |
cl |
Garlic, peeled |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Fresh rosemary |
| 3 1/2 |
lb |
Chicken cut into |
| 18 |
|
Pieces |
|
|
Salt and freshly ground |
|
|
Pepper |
INSTRUCTIONS
Prep time: 0 mins Cook time: 0 mins Difficulty: ** Source: Guiliano
Bugialli Chop the garlic and rosemary very fine. Put the wine vinegar and
chopped ingredients into a ceramic or glass bowl. Let marinate one hour.
Heat oil in skillet, when hot add the chicken and saute' over high heat
until golden about 15 minutes. Bring broth to a boil. When the chicken is
thoroughly sauteed, add the boiling broth to it and lower the heat and
simmer uncovered until almost cooked (about 15 minutes). Pour the marinated
vinegar mixture over the chicken, raise the heat, let the wine vinegar
evaporate. Taste and correct with salt and freshly ground pepper. When
ready to serve, transfer chicken to a serving dish, pour sauce over and
serve.
Posted to MM-Recipes Digest V4 #018, by dee@smartnet.net (Dianne Weinsaft)
on Fri, 17 Jan 1997.
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