This dinner recipe has been passed down through generations.

Ingredients

* 1 3-1/2-lb. chicken
* 2 Tbs. olive oil
* salt
* 4 lg. garlic cloves, finely chopped
* 1/2 tsp. crushed red pepper
* 2/3 C. red wine vinegar

Directions

Trim off the chicken wing tips and tail. Use a cleaver to cut up the chicken at the joints. Cut the breasts, thigh and legs into 2-inch chunks. Rinse the pieces and dry. In a large skillet, heat the oil over medium heat. Add the chicken pieces. If there is too much chicken to fit in the pan well, divide the chicken between two pan or cook it in batches.

Cook until browned, turning occasionally, about 15 minutes. When all of the chicken is browned, tip the pan and spoon out most of the fat. Sprinkle the chicken with salt. Scatter the garlic and crushed red pepper around the chicken pieces. Add the vinegar and stir, scraping up the brown bits on the bottom of the pan with a spoon. Cook, stirring the chicken and basting, until chicken is tender and liquid is reduced, 15 minutes. Transfer chicken to a serving dish and pour pan juices over it. Serve hot.

Serves 4.

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