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| 1 | each | chicken | cut into parts |
| 1 | cup | wine vinegar | |
| 1 | cup | olive oil | |
| 1 | cup | white wine | dry |
| 3 | each | garlic cloves | |
| 1 | x | rosemary leaves | |
| 1 | teaspoon | sugar | |
| 1 | x | salt and black pepper |
Heat the olive oil in a large ovenproof frying pan.
Crush the garlic and clean and trim chicken, leaving the skin on.
Add to frypan, then add salt Preheat oven to 175 degrees F.
Add the vinegar and bring to a boil.
Partially cover, lower heat, and c Add wine and sugar, return to boil, reduce heat, and cook partially cover. Bake at 175 degrees F. for 15-20 minutes or until brown.
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A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!