Chicken With Red Wine Vinegar (chicken Potacchio) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Frying chicken, cut up
8 tbsp: Olive oil,
Salt/pepper,
20: Garlic cloves, peeled to the last thin skin
1 tbsp: Rosemary,
1/2 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 on Sep
16, 1998
Source from luhu.jp
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
16, 1998
Source from luhu.jp