4 Chicken legs and thighs; ski
3/4 c Malt vinegar
1/2 c Dry white wine
2 Large shallots; thinly slice
2 tb Basil leaves; fresh or
2 ts Basil; dried
Ground pepper; fresh 1/4 ts Salt
Marinade: combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove the legs from the marinade and ar- range them in a broiler pan…that is foil lined. Broil the legs 3 1/2″ below (or above) heat source for about 8 minutes…brushing with the marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30 cal