Pollo al Aceto (Chicken in Vinegar Sauce)

"A favorite of lang-standing, this recipe is equally good hot or cold and using duck or goose in place of the chicken.  Anchovies may be rinsed and drained to reduce their salt content."  From Southern Herb Growing

• 1 fryer, cut into serving pieces or quarters
• 1 - 2 cloves garlic
• 1 tablespoon fresh rosemary
• 2 anchovies, mashed, or 1/2 teaspoon anchovy paste
• 3/4 cup red wine vinegar
• 1/2 cup chicken broth
• Chopped parsley for garnish

METHOD

Brown fryer quickly under hot broiler or in 500° oven.  In blender, combine other ingredients except broth and parsley.  Boil rapidly for a few minutes, lower heat and simmer 10 - 15 minutes to reduce acidity.  Add broth to the sauce and pour over the chicken.  Place chicken in 325°oven and bake about 30 minutes or until tender, basting frequently.  (This may be cooked over charcoal, using the sauce in lieu of barbecue sauce.)  The chicken should be crusty brown and well flavored.  Top with plenty of chopped parsley.

Note: The small amount of broth needed in this recipe can be made by pouring 1/2 cup water into hot pan after chicken is browned.

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Reprinted with permission from ©Gwen Barclay, Jean Hardy and Madalene Hill, Southern Herb Growing,   published by Shearer Publishing.  click for book review

 

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