Chicken With Red Wine Vinegar (chicken Potacchio)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken, Italian, Main dish | 6 | Servings |
INGREDIENTS
| 3 | lb | Frying chicken, cut up |
| 8 | T | Olive oil |
| Salt/pepper | ||
| 20 | Garlic cloves, peeled to the | |
| last thin skin | ||
| 1 | T | Rosemary |
| 1/2 | c | Red wine vinegar |
INSTRUCTIONS
In a heavy fry pan with a tight cover, heat olive oil. Add chicken and salt and pepper. Cook chicken quickly to a nice golden brown, stirring often. Add garlic, rosemary, and vinegar. Lower heat, cover, and let cook gently for 15-20 minutes. When chicken is fork tender, remove cover, turn up heat to reduce liquid in pan, stirring chicken often to coat well with pan juices. Usually served with crescia and sauteed escarole. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 160
Total Fat: 18.1g
Cholesterol: 0mg
Sodium: 3.7mg
Potassium: 49.9mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g