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Ingredients:
2 cl garlic, peeled
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup chicken broth
1 tbsp fresh rosemary
3 1/2 lb chicken cut into
18 pieces
1 salt and freshly ground
1 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.
Servings: 4
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
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Spicy Recipes
Mexico
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Pollo All Aceto (Chicken In Vinegar Sauce) Recipe brought to you by Mexican Recipes To-Go
