Saute another couple of minutes, then add the stock, wine, rosemary and thyme.

Add white wine, water, tomatoes, parsley, rosemary and bay leaf.

Add the beans and rosemary and saute for one minute.

Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes.

Add half the bacon, rosemary and black pepper; cook for 1 minute.

Put the chicken in a deep bowl and add the oil, lemon juice and rosemary.

Add the garlic and rosemary and cook for 30 seconds.

Add rosemary during last 5 minutes of cooking.

Add rosemary, bay leaves and salt and pepper to taste.

Add salt, pepper, rosemary and the remaining 1 tablespoon of vinegar.