| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Chicken, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Frying chicken, cut up |
| 8 |
tb |
Olive oil |
|
|
Salt/pepper |
| 20 |
|
Garlic cloves, peeled to the last thin skin |
| 1 |
tb |
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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