Oven-baked chicken delaware valley

6 Servings

Ingredients

Quantity Ingredient
8-10 chicken pieces (breasts and thighs)
Salt and pepper
2-3 tbsp. paprika
1 medium Onion, finely chopped
¼ Clove garlic, minced
2 Stalks celery, finely chopped
Chopped parsley, marjoram, sage, thyme, basil, rose mary, oregano
¼ cup Red wine vinegar
¼ cup Water
⅔ cup Burgundy
1 cup Dry white wine

Directions

Season the chicken with salt, pepper, and paprika. Sprinkle onion, garlic, celery, and herbs on both sides of chicken in a 9x13 inch pan. Add vinegar, water and wines. Cover and bake at 325øF for approx. 1½ - 2 hours, or until chicken is brown and tender. Add additional liquid if necessary. Yield: 5-6 servings. Typed in MMFormat by cjhartlin@... Source: The Jr. League of the Central Delaware Valley, New Jersey. (The Eastern Jr. League Cookbook)

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