"4 onions, finely chopped"
"3 milk-soaked chicken breasts, cut in half"
"3 cloves of garlic, mashed"
"2 red bell peppers, sliced"
"3 tablespoons of chopped fresh parsley"
"1 teaspoon of salt"
"4 sprigs of rosemary"
"1/2 cup of vinegar"
"1/2 cup of white wine"
"1 cup of oil"
"1/2 teaspoon of ground black pepper"
"2 teaspoons of salt"
"4 onions, finely chopped"
"3 milk-soaked chicken breasts, cut in half"
"3 cloves of garlic, mashed"
"2 red bell peppers, sliced"
"3 tablespoons of chopped fresh parsley"
"1 teaspoon of salt"
"4 sprigs of rosemary"
"1/2 cup of vinegar"
"1/2 cup of white wine"
"1 cup of oil"
"1/2 teaspoon of ground black pepper"
"2 teaspoons of salt"
Place half the onions in a terra cotta dish
Arrange the milk-soaked chicken breasts on top, cover with the remaining onion, garlic, bell peppers, parsley, salt, and rosemary
In a separate bowl, mix together the vinegar, white wine, oil, black pepper, and salt
Pour this mixture over the chicken
Cover and cook at low heat for 45 minutes, or until the meat is tender
Remove the chicken and continue to simmer the sauce until it has reduced by about half its original volume
Pour the sauce over the chicken and refrigerate until chilled
Serve cold with the sauce.
