My Grandmotherinlaw's Chicken in Wine
© llizard aka ejm 2000, 2001
Ingredients (serves 6 -very hungry- people)
12 breasts of chicken, skinned (this is for 6 people??!!! Gran-in-law was a big woman)
lots of onions, thinly sliced
1 tsp thyme
1 tsp marjoram or oregano
fresh parsley (minced)
1 c butter (we use olive oil)
1½ c. sauterne (we use dry white wine with a little sherry added for sweetness)
- Preheat oven to 450F.
- Line the bottom of a flat casserole with onions. Sprinkle over with the herbs and pepper. Lay chicken on top and sprinkle with paprika and parsley. Pour butter and sauterne over all.
- Bake half an hour at 450F. REDUCE HEAT TO 325F and cook another half hour or til chicken is tender. Baste a couple of times while cooking to ensure the chicken colors well. DON'T cover until it is cooked but DO cover to prevent drying if it must stand before serving. DON'T OVERCOOK!!!
This recipe can be reduced easily to serve 2. Just do 2 chicken breasts and less of everything else. You will have to play with the amounts of wine and herbs. We are pretty generous with the herbs and usually put the full amount of herbs. Put all the stuff together in the baking dish at least half an hour before cooking so it marinates.
It's very simple to prepare but very very good. Serve with baked potatoes and green and yellow vegetables. Garnish with fresh thyme sprigs if you have them. It's an excellent and impressive dish for large numbers of company.