Prep Time: 8 minutes
Cook Time: 1 hour, 15 minutes
Yield: 4 servings
1 chicken, about 3 1/2 pounds, cut into 8 pieces
6 small white onions, peeled
14 small white mushrooms, cleaned
¾ cup dry red wine
1 tablespoon minced fresh parsley
2 teaspoons crumbled dried thyme
½ teaspoon coarse black pepper
⅔ cup margarine, melted
2 dried bay leaves
1. Preheat oven to 375° F. Spray a 9 x 13-inch pan with non-stick cooking spray.
2. Wash and clean chicken. Place in prepared pan.
3. Arrange onions and mushrooms around the chicken. Pour red wine over.
4. Sprinkle with parsley, thyme and pepper.
5. Drizzle melted margarine over chicken.
6. Tuck bay leaves into wine mixture at each side of the chicken.
7. Bake, uncovered, at 375° for 1 hour and 15 minutes and serve immediately.
Suggested Wine:
Hagafen 2004 Estate Bottled Napa Valley Pinot Noir
As the chicken cooks in the wine, it will take on savory layers. The 2004 Pinot Noirs matches well because of its notes of black fruits and toasted cocoa. For added matching use the wine in the recipe.
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