1 1/2 cup of water
1/2 cup of vinegar
2 medium onions, cut into rings
2 cloves of garlic, minced
3 sprigs of rosemary
4 sprigs of thyme, minced
1 tablespoon of salt
1/2 teaspoon of black pepper, ground
1 chicken (1.8 kg), cut into pieces
4 tablespoons of all-purpose flour
3 tablespoons of butter
Rosemary for garnish
1 1/2 cup of water
1/2 cup of vinegar
2 medium onions, cut into rings
2 cloves of garlic, minced
3 sprigs of rosemary
4 sprigs of thyme, minced
1 tablespoon of salt
1/2 teaspoon of black pepper, ground
1 chicken (1.8 kg), cut into pieces
4 tablespoons of all-purpose flour
3 tablespoons of butter
Rosemary for garnish
In a small saucepan, combine 1/2 cup of water, vinegar, onion, garlic, rosemary, thyme, salt, and pepper
Bring to a boil
Cover with plastic wrap and refrigerate for three hours
Drain the chicken, reserving the marinade, and pat dry with paper towels
Dredge the chicken pieces in flour, shaking off excess
In a large skillet, melt butter over high heat and fry the chicken, turning occasionally, for 20 minutes or until golden brown on all sides
Add the reserved marinade and cook, covered, adding water as needed to prevent drying, for 30 minutes or until the chicken is tender
Garnish with rosemary and serve.
