Title: Broiled Chicken with Malt Vinegar
Categories: Poultry
Yield: 4 Servings
| 4 | | Chicken legs and thighs; ski |
| 3/4 | c | Malt vinegar |
| 1/2 | c | Dry white wine |
| 2 | | Large shallots; thinly slice |
| 2 | tb | Basil leaves; fresh or |
| 2 | ts | Basil; dried |
| | | Ground pepper; fresh |
| 1/4 | ts | Salt |
Marinade: combine everything but chicken and simmer for 2 minutes. Pour the
marinade over the chicken; cover with plastic and refrigerate for 8 hours
or overnight. Preheat broiler. Remove the legs from the marinade and ar-
range them in a broiler pan...that is foil lined. Broil the legs 3 1/2"
below (or above) heat source for about 8 minutes...brushing with the
marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30
cal