serves 4 to 5 people

Ingredients

8 – 10 chicken pieces on the bone (whole legs or thighs and drumsticks, breasts) with skin removed
6 T olive oil, enough to cover the bottom of the pan
1 shallot, chopped
2 medium garlic cloves, chopped
2 sprigs of fresh rosemary; can also chop the leaves or use dried rosemary (1/2 tsp)
2 T fresh parsley, chopped
red wine, approx. 1 cup
red wine vinegar
salt, to taste

1. sprinkle chicken pieces with vinegar and salt.
2. sauté garlic and shallots in olive oil; add rosemary.
3. place chicken pieces in pan and sprinkle half of the parsley on them, and brown them, about 15 minutes.
4. turn chicken pieces over and sprinkle remaining parsley and brown them for another 15 minutes.
5. cook on medium low heat for another 45 to 60 minutes, until cooked through. If it gets dry, add red wine, a little bit at a time (or you can add water or chicken broth).
6. serve with polenta or mushrooms on the side and a salad.

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