(Chicken with onions and white wine vinegar)
Chop onion, skin chicken, strip rosemary stalks, crush chile.
Fry onion until soft in olive oil. Add chicken and fry until all sides are brown. Add chile, black pepper, salt, and rosemary. Stir for 3 minutes, then add vinegar. Stir and cook on low heat for 30 minutes. Grate pecorino cheese into mixture and cook for 5 minutes.
Cook pene pasta in separate pan, enough for 4 servings. When pasta is cooked, remove chicken pieces from pan. Add drained pasta to the chicken/rosemary stock and serve with generous amounts of cheese and italian bread.
Back to my Recipe Page
Back to Steve's Home Page.