Oven-baked Chicken Delaware Valley
| 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 | 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 325øF 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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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 76.1mg
Sodium: 599.7mg
Potassium: 466.6mg
Carbohydrates: 5.8g
Fiber: 2g
Sugar: 2.2g
Protein: 26.3g