| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; peeled |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Rosemary |
| 1 |
|
3-3.5-lb. chicken; cut into 18 pieces |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Date: Sun, 24 Mar 1996 09:10:13 +0300
From: dweinsaf@lib.drury.edu (Dianne Weinsaft)
Chop the garlic and rosemary very fine. Put the wine vinegar and chopped
ingedients into a ceramic or glass bowl. Let marinate 1 hour. Heat oil in
skillet, when hot, add the chicken & saute' over high heat until golden,
(15 min.). Bring broth to a boil. When the chicken is thoroughly saute'ed,
add the boiling broth, lower the heat and simmer uncovered until almost
cooked (about 15 min.). Pour the marinated vinegar mixture over the
chicken, raise the heat, let the wine vinegar evaporate. Taste and adjust
salt and pepper. When ready, transfer chicken to a serving dish. Pour sauce
over all and serve. Giuliano Bugialli. Serves 4.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #84
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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