Name: Oven-Baked Chicken Delaware Valley
Ingredients: 8-10 chicken pieces (breasts and thighs); Salt and pepper; 2-3 tbsp. paprika; 1 md Onion, finely chopped; 1/4 Clove garlic, minced; 2 Stalks celery, finely chopped; Chopped parsley, marjoram, sage, thyme, basil, rose mary, oregano; 1/4 c Red wine vinegar; 1/4 c Water; 2/3 c Burgundy; 1 c Dry white wine

CATEGORY	CUISINE	TAG	YIELD
Meats	New Jersey	Poultry	6	Servings

INGREDIENTS

		8-10 chicken pieces (breasts and thighs)
		Salt and pepper
		2-3 tbsp. paprika
1	md	Onion, finely chopped
1/4		Clove garlic, minced
2		Stalks celery, finely chopped
		Chopped parsley, marjoram, sage, thyme, basil, rose mary, oregano
1/4	c	Red wine vinegar
1/4	c	Water
2/3	c	Burgundy
1	c	Dry white wine

INSTRUCTIONS

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 325&deg;F for approx. 1 1/2 - 2 hours, or
until chicken is brown and tender. Add additional liquid if necessary.
Yield: 5-6 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr.
League of the Central Delaware Valley, New Jersey. (The Eastern Jr. League
Cookbook)
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 10, 1998

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