Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken; cut into parts. or |
| 250 millilitres | Wine vinegar |
| 250 millilitres | Olive oil |
| 250 millilitres | Dry white wine |
| 3 \N | Garlic cloves |
| \N \N | Rosemary |
| 5 millilitres | Sugar |
| \N \N | Salt and pepper |
Recipe by: Andrew Elliott Dept of Biochemistry, University of Nevada, R 1.
Heat the olive oil in a large ovenproof frying pan. Crush the garlic an 2. Clean and trim chicken, leaving the skin on. Add to frypan, then add sa 3. Preheat oven to 175øC .
4. Add the vinegar and bring to a boil. Partially cover, lower heat, and c 5. Add wine and sugar, return to boil, reduce heat, and cook partially cov 6. Bake at 175 øC for 15-20 minutes or until brown.
Author's Notes:
This is one of my favorite recipes. It was recomended by a very close I usually use a white California zinfandel wine.
Difficulty : easy. Precision : no need to measure.