INGREDIENTS

INSTRUCTIONS

cloves garlic, peeled 1/2 C red wine vinegar 1/2 C olive oil 1/2 C
chicken broth 1 T rosemary 1-( 3 - 3 1/2 )lb. chicken, cut into 18
pieces salt & freshly ground pepper 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)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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