Title: Pollo all aceto (chicken in vinegar sauce)
 Categories: Chicken
      Yield: 4 Serves
 
      2 cl Garlic, peeled
    1/2 c  Red wine vinegar
    1/2 c  Olive oil
    1/2 c  Chicken broth
      1 tb Fresh rosemary
  3 1/2 lb Chicken cut into
     18    Pieces
           Salt and freshly ground
           Pepper
 
  Prep time: 0 mins   Cook time: 0 mins   Difficulty: ** Source:
  Guiliano Bugialli Chop the garlic and rosemary very fine. Put the
  wine vinegar and chopped ingredients into a ceramic or glass bowl.
  Let marinate one hour. Heat oil in skillet, when hot add the chicken
  and saute' over high heat until golden about 15 minutes. Bring broth
  to a boil. When the chicken is thoroughly sauteed, add the boiling
  broth to it and lower the heat and simmer uncovered until almost
  cooked (about 15 minutes). Pour the marinated vinegar mixture over
  the chicken, raise the heat, let the wine vinegar evaporate. Taste
  and correct with salt and freshly ground pepper. When ready to serve,
  transfer chicken to a serving dish, pour sauce over and serve.