| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces, Poultry, Cyberealm | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry Red Wine (Zinfandel) |
| 3/4 | c | Olive Oil |
| 3 | tb | Soy or Tamari Sauce |
| 1 | tb | Worcestershire Sauce |
| 1 | tb | Dijon Mustard |
| Pepper | ||
| 3 | lb | Frying Chicken, cut up |
INSTRUCTIONS
In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed. Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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