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 sauteed, 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)