2 chicken legs (cut in half)
1 chicken breast (cut in quarters)
3 tbsp. rosemary leaves
1 clove of garlic
1/2 c. of wine vinegar
1/2 c. of water
4 tbsp. vegetable oil
Salt and pepper to taste

Heat oil in casserole. Dry chicken thoroughly and brown in oil. Cut up garlic clove and put into oil and chicken. Add rosemary, salt and pepper. Cover casserole and lower temperature to low for 45 minutes turning chicken occasionally. Mix water and vinegar and pour over chicken at low heat for 15 minutes. Will feed 4.