Preparation

• 1
  Season the chicken well on both sides
• 2
  Heat some oil in a Dutch oven or a thick bottomed sauce pan and brown the chicken on each side, remove from the Dutch oven and set aside, covered
• 3
  Add the garlic, chardonnay, rosemary, vinegar and chicken stock to the Dutch oven and bring to a boil, reduce the heat and simmer 5 minutes
• 4
  Add the chicken back in, cover and let simmer for 30-40 minutes
• 5
  Remove the chicken only and place on a serving platter
• 6
  then cover and set aside
• 7
  Turn the heat up and reduce the liquid to a thick sauce, pour this sauce over the chicken and serve immediately