4 chicken legs and thighs
3/4 cup malt vinegar
1/2 cup dry white wine
2 large shallots — thinly sliced
2 tablespoons fresh basil leaves or 2 teaspoons dried
fresh ground pepper — to taste
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 chicken from the marinade and arrange in
a foiled lined broiled pan. Broil 3 1/2″ below (or above) heat source for
about 8 minutes brushing with the marinade.