Total Calories: 94
1 Trim off the chicken wing tips and tail. With a large heavy knife or cleaver, cut up the chicken at the joints. Cut the breasts, thighs, and legs into 2-inch chunks. Rinse the pieces and dry well.
2 In a skillet large enough to hold all of the chicken in a single layer, heat the oil over medium heat. Add the chicken pieces without crowding. If there is too much chicken to fit comfortably in one pan, divide the chicken between two pans or cook it in batches.
3 Cook until browned, turning occasionally, about 15 minutes. When all of the chicken is browned, tip the pan and spoon out most of the fat. Sprinkle the chicken with salt.
4 Scatter the garlic and crushed red pepper around the chicken pieces. Add the vinegar and stir, scraping up the brown bits on the bottom of the pan with a wooden spoon. Cook, stirring the chicken and basting occasionally, until the chicken is tender and the liquid is thickened and reduced, 15 minutes. If it becomes too dry, add a little warm water.
5 Transfer the chicken to a serving dish and pour the pan juices over all. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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