Yesterday I made baked chicken. The recipe came about because of an opened bottle of wine.
TheHubby and I shared a bottle of red wine with dinner last week. I re-corked the remainder and shoved it into the back of the fridge, forgetting about it until Monday, when I shifted items around to make room for groceries. The wine wasn't quite up to it's original flavor, but was deemed good enough to put the chicken in danger of a DUI. If it could find where I hid the car keys.
I only added a little salt, pepper and rosemary. Nothing complex, just a very nice and easy weekday dinner. If you prefer something a little more fancy-schmancy, remove the cooked chicken from its pan to a covered dish. Place pan over burners and bring sauce to a boil, scraping up tasty brown bits with a wooden spoon. Continue to boil for around 5-10 minutes until sauce is reduced and slightly thickened. Then plate chicken and spoon sauce over it.
The amount of wine isn't too critical; I had 3/4 cup left in the bottle so that's the amount I used. If you want to use only 1/2 cup and drink the rest, be my guest.
Chicken in Rosemary-Wine Sauce - Easy
1 Tbl. vegetable or olive oil
1 whole chicken, cut up into eighths or quarters
1 Tbl. fresh rosemary (or 1 tsp. dried)
1 tsp. kosher salt
1/2 tsp. coarsely ground pepper
1 Tbl. dijon mustard
1/2 - 3/4 cup red wine
Preheat oven to 375F. Grease a rimmed 13 x 8 (or a little larger) baking pan with the oil. Place chicken pieces in pan in a single layer.
Finely chop or scissor rosemary and place in a small bowl. Combine with salt, pepper and mustard.
|I stirred instead of whisked. Big mistake. You'll see why later.|
Whisk in wine. Pour mixture over chicken. Place pan in oven and bake 45 minutes, or until chicken is nicely browned and juices run clear when chicken is pierced with a knife.
|Those clumps are mustard. Don't be lazy -- dig out the whisk.|
Divide chicken onto 4 dinner plates. Serve with your favorite veggie or two and serve hot.
Very Good Recipes tags: kosher, easy, chicken, dinner