1/2 stick butter OR 1/4 c. olive oil
2 sm. fryers, cut up
1 tbsp. rosemary
Salt and pepper
2/3 c. sweet vermouth or muscatil
2 cloves garlic
2 tbsp. vinegar

Melt butter in frying pan over medium heat. Add chicken and broth lightly. Season with salt and pepper. Sprinkle with rosemary and add wine. (COOK IN THE SAME COVERED PAN) about 30 minutes turning chicken occasionally. When chicken is tender, add garlic and vinegar. Cover and cook 10 to 12 minutes more. Serve hot!!