Olive Oil Vinegar Chicken Cacciatore
Olive Oil Vinegar Chicken Cacciatore recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
chicken
cut into parts |
*
|
|
| 1 | cup |
white wine vinegar
|
|
| 1 | cup |
olive oil
|
|
| 1 | cup |
white wine
dry |
*
|
| 3 |
garlic cloves
|
|
|
|
rosemary leaves
|
*
|
||
| 1 | teaspoon |
sugar
|
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut into parts |
*
|
| 237 | ml |
white wine vinegar
|
|
| 237 | ml |
olive oil
|
|
| 237 | ml |
white wine
dry |
*
|
| 3 | each |
garlic cloves
|
|
| 1 | x |
rosemary leaves
|
*
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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 375 degrees F.
Add the vinegar and bring to a boil.
Partially cover, lower heat, and cook.
Add wine and sugar, return to boil, reduce heat, and cook partially cover.
Bake at 375 degrees F. for 15 to 20 minutes or until brown.
