2 tbsp. olive oil
1 (3 1/2 to 4 lb.) chicken, cut into pieces
1/2 c. chopped onions
1/3 c. chicken stock
3 tbsp. balsamic vinegar
1 c. chopped plum tomatoes, fresh or canned, drained well
Salt, freshly ground pepper
1 tsp. fresh chopped rosemary or 1/2 tsp. dried

In a large skillet, heat the olive oil, add chicken pieces and brown well on both sides. (Do not crowd pan; this can be done in two shifts.) When chicken is well browned, remove from skillet.

Saute onion in fat remaining in skillet until tender, stir in stock and vinegar. Return chicken to the pan, baste once or twice with sauce, cover, simmer slowly until chicken is cooked through, about 25 minutes.

Remove chicken from pan, cover and set aside. Boil cooking liquid for about 3 minutes until it has reduced slightly. Add tomatoes, cook a few more minutes until sauce is slightly thickened. Season to taste with salt and pepper, add the rosemary. Return chicken to pan, reheat in the sauce for 2 minutes, transfer to a platter, and serve. Serves 4.