| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Serves | |
INGREDIENTS
| 2 | cl | Garlic, peeled |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Olive oil |
| 1/2 | c | Chicken broth |
| 1 | tb | Fresh rosemary |
| 3 1/2 | lb | Chicken cut into |
| 18 | Pieces | |
| Salt and freshly ground | ||
| Pepper |
INSTRUCTIONS
Prep time: 0 mins Cook time: 0 mins Difficulty: ** Source: Guiliano Bugialli Chop the garlic and rosemary very fine. Put the wine vinegar and chopped ingredients into a ceramic or glass bowl. Let marinate one hour. Heat oil in skillet, when hot add the chicken and saute' over high heat until golden about 15 minutes. Bring broth to a boil. When the chicken is thoroughly sauteed, add the boiling broth to it and lower the heat and simmer uncovered until almost cooked (about 15 minutes). Pour the marinated vinegar mixture over the chicken, raise the heat, let the wine vinegar evaporate. Taste and correct with salt and freshly ground pepper. When ready to serve, transfer chicken to a serving dish, pour sauce over and serve. Posted to MM-Recipes Digest V4 #018, by dee@smartnet.net (Dianne Weinsaft) on Fri, 17 Jan 1997.
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