Gallinha’ con Vinha D’Alhos (Chicken Portuguese Style)

• 1 (3½ lb.) fryer chicken
• 1 cup vinegar
• 1 cup water
• ¼ cup sherry
• 2 cloves garlic
• ¼ tsp. paprika
• 1 bay leaf
• 2 tsp. salt
• ¼ tsp. pepper
• ¼ tsp. thyme
• ½ cup melted butter or margarine
• ¼ cup flour
• 1 can (13-¾ oz.) chicken broth

Combine vinegar, water, sherry, garlic, paprika, bay leaf, salt, pepper, and thyme in blender container; blend for a few seconds. Let stand for 30 minutes to blend flavors. Cut chicken into serving pieces. Strain marinade over chicken; marinate for 2 hours. Heat electric oven to 350 degrees F. Drain chicken; place into a 13x9x2 inch baking pan. Pour butter over chicken. Bake for 1 hour. Reserve ¼ cup of the drippings and heat in a saucepan. Add flour; mix until smooth and bubbly. Pour in broth, stirring until thickened. Season to taste. Makes 6 servings.