Red-wine Marinated Fried Chicken With Onions

The nature of true worship is worship that does two things: it expresses the feeling of God's value and greatness; and it seeks to sustain in the congregation that same spiritual sense of God's immense worth and beauty. Or to put it another way, true worship: comes from a heart where God is treasured above all human property and praise, and it aims to inspire the same God-centered passion in the hearts of the congregation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		June 1991	1	Servings

INGREDIENTS

1	c	Dry red wine
1/2	c	Red-wine vinegar
3		Garlic cloves, minced and
		mashed
		to a paste with a
		pinch of salt
1	T	Dijon-style mustard
8		Chicken thigh or drumsticks
		about 2 pounds
1		Egg
1	c	All-purpose flour
1	t	Salt
1/2	t	Dried thyme, crumbled
		Vegetable oil for frying the
		chicken
2		Onions, sliced thin

INSTRUCTIONS

Make the marinade:  In a large shallow dish whisk together the wine,
the vinegar, the  garlic paste, the mustard, and pepper to taste.
Arrange the chicken, pricked in several places with a fork, in one
layer in the dish, let it marinate, covered and chilled, turning it
once, for at least 3 hours or, preferably, overnight. and drain it,
reserving 1/2 cup of the marinade and discarding the rest.  In a
shallow dish whisk together the egg and the reserved marinade. In
another shallow dish stir together the flour, the salt, the thyme, and
pepper to taste. Dip the chicken in the egg mixture, letting the
excess drip off, and dredge it twice in the flour mixture to make a
thick coating, shaking off the excess each time. Reserve the  remaining
flour mixture. Let the chicken stand in one layer on a wire  rack for
15 minutes.  In a large skillet, preferably cast-iron, heat 1 inch of
the oil to  375F. and in it fry half the chicken for 1 minute on each
side.  Reduce the heat to moderate so that the temperature of the oil
is  reduced to 300F., fry the chicken, uncovered, for 20 to 25 minutes,
or until it is cooked through, and transfer it with tongs to paper
towels to drain. Keep the chicken warm while frying the remaining
chicken in the same manner. Dredge the onions in the reserved flour
mixture, shaking off the excess, and in the skillet fry them in 375F.
oil, turning them carefully, for 5 minutes, or until they are lightly
golden. Transfer the onions with a slotted spoon to paper towels to
drain and sprinkle them with salt to taste. Mound the onions in the
middle of a large platter and arrange the chicken around them.  Serves
4 to 8.  Gourmet June 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1584 Calories From Fat: 232 Total Fat: 26g Cholesterol: 599.7mg Sodium: 4718.1mg Potassium: 3919.6mg Carbohydrates: 161.3g Fiber: 16.3g Sugar: 34.1g Protein: 157.7g

There is a judgment before us all. Words have no meaning in the Bible, if there is none. It is mere trifling with Scripture to deny it. There is a judgment before us according to our works – certain, strict, and unavoidable. High or low, rich or poor, learned or unlearned, we shall all have to stand at the bar of God and to receive our eternal sentence. There will be no escape. Concealment will be impossible. We and God must at last meet face to face. We shall have to render an account of every privilege that was granted to us, and of every ray of light that we enjoyed. We shall find that we are dealt with as accountable and responsible creatures, and that to whomsoever much is given, of them much will be required.

J.C. Ryle