Ingredients Jump to Instructions ↓

  1. 4 Chicken leg

  2. 3/4 cup 177ml Vinegar

  3. 1/2 cup 118ml Dry white wine

  4. 2 cups 474ml Shallot (large)

  5. 2 tablespoons 30ml Basil leaf Ground pepper

  6. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 arrange 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.


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