| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian1 |
3 |
servings |
INGREDIENTS
| 1 |
|
Chicken; cut into parts |
|
|
Use breast pieces) |
| 1 |
c |
Wine vinegar |
| 1 |
c |
Olive oil |
| 1 |
c |
White wine; dry |
| 3 |
|
Garlic cloves |
|
|
Rosemary |
| 1 |
ts |
Sugar |
|
|
Salt and pepper |
INSTRUCTIONS
Heat the olive oil in a large ovenproof frying pan. Crush the garlic
and sauté.for 15-20 minutes. Be careful not to burn the garlic.
Clean and trim chicken, leaving the skin on. Add to frying pan, then
add salt and pepper. Cook on medium heat until the chicken begins to
brown. Preheat oven to 350F.
Add the vinegar and bring to a boil. Partially cover, lower heat, and
cook until the liquid is reduced to the original volume. Add crushed
rosemary to taste. Add wine and sugar, return to boil, reduce heat,
and cook partially covered until the liquid is again reduced to its
original volume. Bake at 350F. for 15-20 minutes or until brown.
NOTES:
* Southern-Italian style baked chicken -- This is one of my favorite
recipes. It was recommended by a very close friend who got it from an
old cookbook. It is very easy and can be whipped up on short notice.
I really like it for its garlic and wine taste.
Per serving: 1782 Calories (kcal); 150g Total Fat; (78% calories from
fat); 86g Protein; 8g Carbohydrate; 453mg Cholesterol; 352mg Sodium
Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit;
22
1/2 Fat; 1/2 Other Carbohydrates
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