Broiled Chicken with Malt Vinegar -

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

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

4 Pt;

1 fat;

30 cal