Hunter’s chicken


1 chicken, cut up
3 tbsp olive oil or vegetable oil
2 cloves garlic, flattened slightly and peeled
1 1/2 tsp dried rosemary
salt and ground pepper to taste
1/4 cup white wine vinegar

1/2 cup dry white wine

How to prepare

Pat chicken dry with paper towels. Put oil and garlic in a frying pan large enough to hold all the chicken pieces. Cook over medium heat until garlic cloves are golden, then discard garlic. Fry chicken until golden on both sides, adding rosemary, salt and pepper as it cooks. When chicken is golden, add wine vinegar. When bubbling stops, add wine, and let it bubble up and die down. Cover pan, lower heat, and cook 20 to 30 minutes, or until chicken is tender. Remove to warm plates, and cook pan juices down until they make a golden sauce. If the juices have cooked down too much, add some water, and stir over high heat until the same effect occurs. Makes four servings.

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