2 pounds chicken (whole or parts such as breasts, legs or thighs cut into serving size pieces)
1/4 cup vinegar; white wine or cider
5-6 fresh garlic cloves, peeled and cut in half
1/4 cup soy sauce
1/4 cup water
coarse ground black pepper, to taste
Remove chicken skin to save calories if desired.
Brown chicken briefly on all sides in a large non-stick skillet. Drain off fat. Add garlic, soy sauce, vinegar, water and pepper. Cover and simmer at least 30 minutes or until very tender. Turn chicken once during cooking.
Serve with rice to soak up the juice.
This recipe would also be good with pork.
recipe compiled by Jacki Wolfe