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Ingredients
- 1 chicken cut in pieces about 3 1/2 to 4 1/2 lbs (1.5 kg to 2.0 kg) or legs and thighs
- 1/4 cup vinegar (60 ml)
- 1/4 lemon juice (60 ml)
- 2 fresh rosemary sprigs plus more to garnish
- 4-8 cloves of garlic not peeled
- 1/2 tsp salt
- Fresh cracked black pepper
- 3 cups of water
- 2 tablespoons extra virgin olive oil
Instructions
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In a large skillet arrange chicken so that every piece is touching the bottom.
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Add all the ingredients, and on high heat bring to a boil.
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Cover and lower the heat to medium and let it cook for about 20 minutes.
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Turn the chicken pieces and leave the lid off so that the water can evaporate.
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Continue cooking until water is fully evaporated and the chicken starts frying in its fat. Turn chicken pieces as they brown evenly on all sides.
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Garnish with fresh rosemary and serve hot.
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Buon Appetito!
