In a heavy fry pan with a tight cover, heat olive oil. Add chicken and salt and pepper. Cook chicken quickly to a nice golden brown, stirring often. Add garlic, rosemary, and vinegar. Lower heat, cover, and let cook gently for 15-20 minutes. When chicken is fork tender, remove cover, turn up heat to reduce liquid in pan, stirring chicken often to coat well with pan juices. Usually served with crescia and sauteed escarole. Posted to MM-Recipes Digest by Paula on Sep 16, 1998