Times (Marinate 24 hours; skillet 20 mins)

In a large bowl place the chicken, garlic puree, rosemary, and olive oil. Cover the bowl and let the chicken marinate for 24 hours in the refrigerator. Turn the chicken occasionally.

In a large saute pan pour 1/4 cup of the marinade and heat it on medium until it is hot. Place the chicken in the pan, skin side down. Place a brick that is wrapped in foil on topof the chicken. Fry the chicken for 5 to 7 minutes, or until it is brown. Turn the chicken over and place the brick back on top. Fry it for 7 to 8 minutes, or until it is brown. Turn the chicken back over to the skin side and fry it for 1 to

2 minutes more.