Recipe(tried): Garlic Chicken with Wine

GARLIC CHICKEN WITH WINE
adapted from a Penelope Casas Recipe
Serves 4

a 3 1/2 pound chichen
Salt
2 tb olive oil
4 cloves of garlic, crushed
1 tb Balsamic vinegar
1 Bay leaf
5 chopped pimento stuffed green olives
1/4 cup dry white wine
1/4 tsp crushed red pepper or a dash of Tabasco
1/4 tsp. paprika (I prefer 1 tsp or more of Paprika)
freshly ground pepper
Pinch of brown sugar
1/4 cup chopped fresh cilantrillo or parsley

Cut the chicken in small serving pieces, detaching wings and legs and dividing the breast in 4 pieces and each thigh in half crosswise.
Sprinkle the chicken pieces with salt. Heat the oil ia large shallow casserole, add the chicken, and brown well on all sides. Add the garlic and cook until it begins to color. Add the vinegar and boil, then mix in the bay leaf, olives, wine, red pepper or Tabasco, paprika, pepper, sugar and parsley. Cover, simmer for 45 minutes or more, and serve.

This chicken has a beautiful color and is excellent over white rice or pasta.