Broiled Chicken With Malt Vinegar

poultry

4 chicken legs and thighs; ski
3/4 cup malt vinegar
1/2 cup dry white wine
2 large shallots; thinly slice
2 tablespoon basil leaves; fresh or
2 teaspoon basil; dried
1 ground pepper; fresh
1/4 teaspoon 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