Broiled chicken with malt vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken legs and thighs; ski | |
| ¾ | cup | Malt vinegar |
| ½ | cup | Dry white wine |
| 2 | Large shallots; thinly slice | |
| 2 | tablespoons | Basil leaves; fresh or |
| 2 | teaspoons | Basil; dried |
| Ground pepper; fresh | ||
| ¼ | teaspoon | Salt |
Directions
Marinade: combine everything but chicken and simmer for 2 minutes.
Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove the legs from the marinade and ar- range them in a broiler pan...that is foil lined. Broil the legs 3½" below (or above) heat source for about 8 minutes...brushing with the marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30 cal
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