Chicken Cacciatora  

2 small chickesn about 3 pounds each, cut in serving pieces
1/2 cup olive oil
1 clove garlic
1/2 tablespoon rosemary
1 2/4 teaspoon salt
1/4 teaspoon pepper
2/3 cups wine vinegar
1 cup red Chianti or other dry red wine
3 tablespoons tomato paste
1/3 cup chicken broth or water

Cook chicken, garlic and oil in skillet over a high flame for about 5 minutes, turning constantly. Remove garlic. Mix salt, pepper, rosemary, vinegar and wine together. Add to chicken and simmer uncovered until liquid is reduced 1/3, about 10 minutes. Dissolve tomato past in chicken broth or water and pour over chicken. Simmer covered for 20 minutes.