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1-1/3 cups white wine
Combine wine, garlic, 2 teaspoons salt, savory, and rosemary in a
small bowl.
Place half of the marinade in a heavy duty plastic ziplock bag.
Cover and
refrigerate the remaining marinade.
Add chicken to the bag, tossing
to
coat. Refrigerate 8 hours or overnight.
Poster's Notes:
Archivist's note:
Posted by Helaine Ring
4 cloves garlic, chopped
2-1/2 teaspoons salt, divided
1/2 teaspoon dried savory
1/2 teaspoon dried rosemary
1 chicken cut into 8 pieces
1/2 cup dry bread crumbs
2/3 ground pine nuts
1/2 teaspoon paprika
Preheat oven to
350°F.
Combine bread crumbs, pine nuts, paprika, and remaining
1/2
teaspoon salt. Remove chicken from marinade and discard this
marinade.
Roll chicken in bread crumb mixture and place on lightly greased
baking pan.
Drizzle with olive oil.
Bake chicken, covered for 45 minutes.
Uncover and
pour reserved marinade over chicken. Bake, uncovered, for one hour or
until
the chicken is done and golden brown.
This fed 7 of us, not four....but that is not a reflection of
the
success of the dish, rather, a response to the number of side dishes
offered!!
Savory is an aromatic herb, originating
from Southern Europe, with a scent resembling mint and thyme (from Larousse
Gastronomique).
Nutritional Info Per Serving:
N/A