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Chicken Baked In Wine

Yield 4 servings


  • 1 (3 1/2-pound) whole chicken, cut up
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 1/4 cup peanut or vegetable oil
  • 1 to 1 1/2 cups dry red wine
  • 1 small onion, sliced and separated into rings

How to Make It

  1. Sprinkle chicken with salt and pepper; coat with flour.

  2. Pour oil into a large ovenproof skillet; place over medium heat until hot. Add chicken, and cook until lightly browned, turning once. Remove chicken; wipe drippings from skillet. Return chicken to skillet; add wine. Arrange onion rings over chicken.

  3. Bake, uncovered, at 450° for 30 minutes or until done, basting occasionally. Serve immediately.

Laurey's Catering and Gourmet-to-Go, Asheville, North Carolina