From Italian Family Recipes from The Romagnolis' Table
Serves 6
1 large frying chicken
3 Tbs. olive oil
1 garlic clove
2 tsp. rosemary
1-1/2 tsp. salt, or to taste
1/4 cup wine vinegar
1/2 cup dry white wine
Fryers usually come cut in 4 pieces, but for this you should cut these in half again, so that you have 8 pieces. If you have the patience, try for 10-12 pieces, because the smaller the piece, the quicker the cooking and browning, and the tastier it is. Cut off any bits of fat you see.
Heat the oil with the garlic in a deep frying pan (a chicken frying pan with its high edges is ideal, but a deep cast-iron pot is almost as good).
When the garlic is golden, discard it.
Put in the chicken, rosemary, and salt, and brown thoroughly, turning the pieces on all sides. When the chicken is a deep golden brown, add the vinegar, and quickly cover the pan until the sizzling stops.
Then add the wine and cook on high heat until it has evaporated (when its vapors no longer tingle the nose).
Reduce the heat and simmer about 20 minutes, or until the chicken is tender.
Put the pieces on a warm platter in a warm oven.
Add about 1 Tbs. of water to the juices in the pan, turn up the heat, and with a wooden spoon scrape clean the sides and bottom of the pan to detach any little bits that may have cooked on. This will turn the sauce a golden amber.
Pour the sauce over the chicken and serve with Italian bread.