Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 chicken, about 3 Ib (1.5 kg), preferably free range, cut finto 8 serving pieces
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, unpeeled
- 1 fresh rosemary sprig,
- 3 inches (7.5 cm) long
- 1 cup (8 fl oz/250 ml) dry red wine such as Barbera
- 1/4 cup (2 fI oz/60 ml) balsamic vinegar

Balsamic vinegar, a specialty of Modena and Reggio Emilia, and red wine color this chicken a deep mahogany as it simmers gently on the stove top. Use a medium-bodied dry red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Add the chicken and garlic and cook the chicken, turning as needed, until well browned on both sides, about 20 minutes total. Adjust the heat as needed to prevent the garlic from burning.

Tip the pan and spoon off the excess fat. Add the rosemary sprig, wine, and vinegar and bring to a simmer. Reduce the heat to medium, cover, and cook, turning the chicken pieces occasionally, until the chicken is opaque throughout when tested with a knife, about 15 minutes. Transfer the chicken pieces to a warmed platter, cover, and keep warm.

Raise the heat to high, bring the liquid to a boil, and cook until the liquid is reduced and has thickened, creating a flavorful pan sauce. Remove and discard the garlic cloves and the rosemary sprig. Taste and adjust the seasoning.
Spoon the sauce over the chicken and serve at once.

Buon appetito !