Oven Roasted Chicken In Wine
From a_fuego_lento 16 years ago
- 60 minutes to make
- Serves 4
This is another nice roasting, winter-y recipe. I like to use chicken pieces (thighs, drumsticks), with the bone on, giving it more flavor than boneless chicken breasts. Goes well if accompanied by some grilled asparagus, or roasted artichokes!
Ingredients
- 4 nice sized chicken thighs (or whatever parts of chicken you prefer, but enough for 4 people) shopping list
- 1 large yukon gold potato shopping list
- 1 head of garlic, separated into cloves shopping list
- 1 large yellow onion, sliced into 1/2" rings or half-rings shopping list
- 3 T. chopped parsley shopping list
- chicken broth shopping list
- 1/2 cup red wine (I used a 2002 rioja) shopping list
- salt and pepper shopping list
- 1 bay leaf shopping list
- 1/4 flour shopping list
How to make it
- Dredge the chicken pieces in some flour, sprinkled with salt & pepper, arrange in a baking dish (rectangular pyrex works well)
- Chop the onions and potato, add to dish
- Holding the head of garlic on it's side, chop off the top 1/4, so that the tops of the garlic cloves are a little exposed. Then separate and scatter throughout the dish
- Season with salt and pepper, and drizzle a little olive oil over the entire dish (not too much!).
- Sprinkle with parsley and put in a 350 oven.
- After about 20 min, add 1/4 cup chicken broth, and 1/4 cup wine to the dish.
- Let it roast about another 40 min, or until the chicken is cooked through, and the garlic is soft enough to squeeze out of it's peel.
- Make sure to check along the way - if the dish looks dry, add a bit more wine and broth.
- Remove dish from oven, and reserve the liquid.
- Plate up the chicken/potatoes/garlic/onion, garnish with some more chopped parsley, and drizzle with some of the juice from the pan. If the liquid is too thin, you could put it on a medium flame on the stove, add some cornstarch if necessary to thicken it up.
People Who Like This Dish 9
- gege1297 Nowhere, Us
- greekcook1 Atlantic City, NJ
- kayhutch Mountain Home, AR
- trigger MA
- ravenword Newton, MA
- craners Coarsegold, CA
- pat2me Nashua, NH
- a_fuego_lento New York, ES
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The Rating
Reviewed by 2 people-
I prefer the Dark meat of chicken for most recipes I placed this is in my hall of fame collection it was that great.
Michael
trigger
in loved it
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