1 broiler-fryer (3 lbs.), cut up
1 tsp. salt
1/8 tsp. pepper
2-3 lg. cloves garlic, unpeeled
2 tbsp. oil
1/4 c. red vinegar
1 tbsp. chopped parsley
1/2 tsp. rosemary
1/2 c. chopped, drained canned tomatoes
1 pkg. (10 oz.) frozen spinach (chopped), thawed and rained

Sprinkle chicken with salt and pepper. In large heavy skillet saute chicken with garlic in oil over low heat turning occasionally 40-45 minutes until lightly browned. Add vinegar, parsley and rosemary. Cover and simmer 5 minutes. Remove chicken, stir tomatoes and spinach into pan juices. Place chicken on top of spinach. Cover and cook over low heat 10 more minutes. Serves 4.