Chicken with red wine vinegar (chicken potacchio)

6 Servings

Ingredients

Quantity Ingredient
3 pounds Frying chicken, cut up
8 tablespoons Olive oil
Salt/pepper
20 Garlic cloves, peeled to the last thin skin
1 tablespoon Rosemary
½ cup Red wine vinegar

Directions

In a heavy fry pan with a tight cover, heat olive oil. Add chicken and salt and pepper. Cook chicken quickly to a nice golden brown, stirring often.

Add garlic, rosemary, and vinegar. Lower heat, cover, and let cook gently for 15-20 minutes. When chicken is fork tender, remove cover, turn up heat to reduce liquid in pan, stirring chicken often to coat well with pan juices. Usually served with crescia and sauteed escarole.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 16, 1998

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