Chicken Baked in White Wine Marinade
Ingredients
1 cup white wine
1 cup onion, sliced vertically
1 teaspoon fresh thyme, chopped
3-4 boneless, skinless chicken breasts (1 1⁄2-2 pounds)
2 cloves garlic, minced
1 bay leaf
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Instructions
1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally. (I marinated mine for about 18 hours.)
2. Preheat oven to 375*F.
3. Place chicken in an 12x9-inch baking dish. Pour marinade over chicken. Cover and bake at 375*F for 20 minutes. Uncover and bake an additional 40 minutes or until done. Discard bay leaf and marinade. Sprinkle chicken evenly with salt and pepper and serve.
Comments
This is another recipe from Cooking Light 2009’s Annual. Apparently this was the week of the marinade since it seemed like half the recipes I made this week involved an overnight marinade. Please take this into account when planning meals, nothing is worse than going to start dinner at 5pm only to realize that you’ve got to marinate your meat overnight!
This was very flavorful and moist it was, however, a bit, well, dull. Be sure to serve this with something exciting so it’s not just a piece of chicken on a plate. It would pair well with a nice risotto or pilaf, for example.
Cooking Light 2009