Serves: 4
Total Calories: 97

2 tablespoons olive oil
1 chicken (about 3 1/2 pounds), cut into 8 pieces
salt and freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup chopped celery
1/4 cup capers, rinsed and chopped
1 sprig fresh rosemary

1 Heat the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Add the chicken pieces and salt and pepper to taste. Cook, turning the pieces occasionally, until golden, about 15 minutes. Tip the pan and spoon off the fat.

2 Pour the vinegar over the chicken and bring to a simmer. Scatter the celery, capers, and rosemary around the chicken.

3 Cover and cook, turning the pieces occasionally, about 20 minutes or until the chicken is tender and most of the vinegar has evaporated. If there is too much liquid left at the end of the cooking, transfer the chicken pieces to a serving dish. Raise the heat and boil the liquid until reduced.

4 Transfer the chicken to a platter. Tip the pan and skim off the fat with a large spoon. Add a little water and scrape the bottom of the pan with a wooden spoon. Pour the juices over the chicken and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 64

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken