1 frying chicken, cut into serving pieces
2 to 3 cloves garlic
1/2 tsp. rosemary, dried
Salt & pepper
1/2 c. dry white wine
Oil for frying

Heat oil in a heavy skillet. Add chicken and garlic, chicken skin side down. When chicken is browned on one side turn. Add salt and pepper, rosemary and wine. Cover and cook slowly until chicken is done, turning occasionally, 30 to 35 minutes. Add additional water if needed. Remove chicken to a hot platter. Pour off excess fat from pan. Add 2 to 3 tablespoons of water to deglaze pan. Heat and pour over chicken. NOTE: Meg's recipe - good!