Quick, tasty, easy, and flavorful. Who could ask for more from a chicken?
Prep Time: 90 minutes
Cook Time: 60 minutes
Ingredients:
- A 1 1/2-pound (650 g) chicken, cut into pieces.
- 4 tablespoons olive oil
- 1/2 cup dry white wine
- 4 tablespoons white wine vinegar
- 4 cups broth (unsalted bullion will work fine; you won't need it all)
- Fresh sage, garlic, marjoram and lemon juice to taste
- Salt
Preparation:
Put the chicken pieces in a bowl. Mince the herbs in proportions to taste, combine them with 2 tablespoons of olive oil and lemon juice to taste, and pour the marinade over the chicken. Marinate the chicken for at least two hours, turning the pieces frequently.Drain the pieces, reserving the marinade, and brown them in a pot with the remaining olive oil. In the meantime filter the marinade. When the meat is browned on all sides sprinkle the wine over it and continue cooking. When it has evaporated, sprinkle in the filtered marinade and continue cooking the chicken until it is done (the meat will pull away from the bones and the juices will run clear if you stick a skewer into a joint), adding the broth a few spoonfuls at a time to keep things from drying out. The total cooking time should be about an hour, or perhaps slightly more.
The wine? A Rosso di Montalcino or a Chianti D'Annata.
