Chicken cacciatore i

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.

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