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Reviews Date product posted
Sun February 10, 2008
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Description: a moist white wine vinegar chicken recipe. Usually served with garlic herb mash potatoes, I like it by its self though.
Ingredients: White Wine Vinegar
White Wine
3 or 4 stems Rosemary (fresh)
1 small Onion
Olive Oil
Butter
How To Prepare: Get a Tupperware container or something similar to make your marinade in. Add in about 3:1 parts white wine vinegar to olive oil. Strip off all the leaves from the rosemary steam and add to the mix. Also dice up your onion and add a small handful to the marinade as well. (If you want, add the mix to a cusineart so blend up, but it isn't necessary, just mix well) Toss in your chicken and let sit for at least 20 min.


Grab a pan, preferably one you can put in the oven as well. Throw in a dab of butter and a bit of salt to your pan. Toss in your chicken and a small amount of white wine. As it just starts to brown, toss it in the oven for about 5 min to bake then pull out, add in some more white wine to the pan (careful the wine may flash) finish browning, and your done.


If you cant put your pan in the oven, just use a lower heat so it cooks slower.
Number of Servings: as many as your want
Carbs per serving - include all nutritional information if known: almost nothing. I would guess less than 1 or 2. The only carbs you would be getting would be from the white wine, or onion.
Preparation Time: to make the marinade: 5 min. 20 min marinade time, Cook time 10-15 min
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 949
Registered: January 2008
Location: The wet-side of WA



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