My Very Safe/NEVER Fail Baked Chicken Dinner
So, I don't remember where I read it..... (I think it was Dinner: A Love Story by Jenny Rosenstrach. Highly recommend)...but I read that if you can get a recipe in your mind so much so, that when you're at the market you already know the ingredient list, that you can make the dish with out looking at the recipe...THEN it's in your repertoire. Well, this is that dish for me. My Mom used to make it all the time...it was the dinner I requested for my birthday dinner. I cannot count the number of times I've made this dish. It honestly never comes out wrong. I like bone-in chicken, but anyone that knows me knows that...but I've made it with chicken breast too and as long as you don't cook it forever, it still comes out. Anyway, I'll start yapping about how great it is and give you the recipe to try.
Herbed Wine Chicken
Preheat the oven to 350
(side note: this is the written recipe I was given by my mom, who was given it by her mom---but feel free to use ANY type of chicken- just adjust the cooking time- if not using bone-in...go low and slow (my fav)... to make sure you don't over cook)
4 split breasts
1/4 t garlic (I use like 3 T! ) hee hee so adjust to what you like
1/4 t pepper ( I use more)
1/2 t oregano (dried)-- I use way more and I've used fresh also, but i like oregano
1 t salt [I use sea salt and adjust depending on what kind of butter I use (salted/unsalted)]
1/4 c butter- I use a whole stick of unsalted
1/4 c white wine-- I buy cheap chardonnay for this---breaks my heart to use my good wine ;)
Melt the butter in 9 x 13 or a square one (depending on how much chicken you're making)...add all the seasoning and mix together with a fork--everything EXCEPT the wine.
put the thawed chicken in coat both sides...Add the wine...cover and bake away!
If you're making the split breasts it will take 45 mins - 1 hour...WAY less if your chicken is boneless. Sorry, I have a huge problem with people overcooking chicken...it should still be pinkish...if the juices are clear, you're fine. Everyone is so scared of salmonella that they're making jerky out of their chicken. What a waste.
Anyway, what I ALWAYS serve with this is steamed broccoli and white rice...then I pour the juices over both...
I'll stop yapping...try it once. It's amazing..and SO easy and it's stuff we mostly already have- except the cheap white wine, which I now keep stocked.
Enjoy...I'd post a picture, but honestly it doesn't look that impressive...but the taste makes up for it...and you can mix it all around...ok, I'll stop. Bon apetit
Herbed Wine Chicken
Preheat the oven to 350
(side note: this is the written recipe I was given by my mom, who was given it by her mom---but feel free to use ANY type of chicken- just adjust the cooking time- if not using bone-in...go low and slow (my fav)... to make sure you don't over cook)
4 split breasts
1/4 t garlic (I use like 3 T! ) hee hee so adjust to what you like
1/4 t pepper ( I use more)
1/2 t oregano (dried)-- I use way more and I've used fresh also, but i like oregano
1 t salt [I use sea salt and adjust depending on what kind of butter I use (salted/unsalted)]
1/4 c butter- I use a whole stick of unsalted
1/4 c white wine-- I buy cheap chardonnay for this---breaks my heart to use my good wine ;)
Melt the butter in 9 x 13 or a square one (depending on how much chicken you're making)...add all the seasoning and mix together with a fork--everything EXCEPT the wine.
put the thawed chicken in coat both sides...Add the wine...cover and bake away!
If you're making the split breasts it will take 45 mins - 1 hour...WAY less if your chicken is boneless. Sorry, I have a huge problem with people overcooking chicken...it should still be pinkish...if the juices are clear, you're fine. Everyone is so scared of salmonella that they're making jerky out of their chicken. What a waste.
Anyway, what I ALWAYS serve with this is steamed broccoli and white rice...then I pour the juices over both...
I'll stop yapping...try it once. It's amazing..and SO easy and it's stuff we mostly already have- except the cheap white wine, which I now keep stocked.
Enjoy...I'd post a picture, but honestly it doesn't look that impressive...but the taste makes up for it...and you can mix it all around...ok, I'll stop. Bon apetit
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