This dish goes really well with bread of some kind, as the sauce is to die for! It's rich without being too thick, and is so wonderful with anything from potatoes and zucchini, to simple spaghetti!
A chicken in pieces
3 tbs olive oil
1 garlic clove, minced
2 tsp rosemary
1 1/2 tsp salt, or to taste
1/4 cup red wine vinegar
1/2 cup dry white wine*
Heat the oil with the garlic in a deep frying pan or large pot. Add to the oil the chicken, rosemary, and salt and brown the chicken on all sides, turning regularly. When the chicken is golden brown, add the wine vinegar and cover until the sizzling stops. Add the wine and cook on high heat until the alcohol is evaporated. Reduce heat and simmer about 20 minutes or until chicken is cooked through and tender.
*A note about the wine: I hardly ever have dry white wine in the fridge, as I usually share a bottle, and it never lasts long! So this is a Julia Child trick from Julia's Kitchen Wisdom: use dry white vermouth! It lasts virtually forever on the shelf, and is very versatile! So unless you bought a white wine to serve with the recipe, and want to use some of that, I'd recommend the vermouth!
The zucchini I adapted from a Jamie Oliver recipe (from Cook with Jamie), I sauteed the zucchini using 2 cloves garlic, thinly sliced with some dried hot pepper flakes until they were just starting to brown. I then added a squeeze of lemon and some butter, waiting for the lemon to evaporate before I served it. I started the zucchini right before the chicken was done. This ensured that everything was ready at once. Enjoy!