Chicken Cacciatora

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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.