Title: Pollo al' aceto (chicken with vinegar sauce)
 Categories: Chicken, Poultry
      Yield: 4 Servings
 
 
        2    cloves garlic, peeled
      1/2 c  red wine vinegar
      1/2 c  olive oil
      1/2 c  chicken broth
        1 T  rosemary 1-( 3 - 3 1/2 )lb. chicken, cut into 18 pieces
  salt & freshly ground pepper Chop the garlic and rosemary very fine.
  Put the wine vinegar and chopped ingedients into a ceramic or glass
  bowl. Let marinate 1 hour. Heat oil in skillet, when hot, add the
  chicken & saute' over high heat until golden, (15 min.). Bring broth
  to a boil. When the chicken is thoroughly saute'ed, add the boiling
  broth, lower the heat and simmer uncovered until almost cooked (about
  15 min.). Pour the marinated vinegar mixture over the chicken, raise
  the heat, let the wine vinegar evaporate. Taste and adjust salt and
  pepper. When ready, transfer chicken to a serving dish.  Pour sauce
  over all and serve. Giuliano Bugialli (serves 4)