8 skinless chicken thighs (you can buy them boneless and skinless to save time, or remove the skin yourself.) 4 cloves garlic 4 tbsp olive oil 1 tbsp rosemary 1 1/2 cup red wine vinegar
If needed remove skin and trim fat from thighs and salt and pepper both sides, chop garlic. Place olive oil in 1 large skillet or 2 12 inch skillets. Add garlic and saute for a couple of minutes. Add chicken, sprinkle with rosemary. Brown chicken on both sides, when chicken is browned pour red wine vinegar over the chicken, cover and cook for about 20 minutes or until desired tenderness. About half way through turn chicken.
Excellent! Didn't take too long and had excellent flavor. I used only 3 thighs and used 1/2 cup of red wine vinegar + 1/2 cup of cooking sherry, since that was all I had on hand. It was a big hit in my house!