Since today is the last day of January, this is technically the last recipe in my January theme, Recipes and Resolutions. The message behind that theme for January was that you don’t need to give up on quality, even gourmet, meals just because you shop on a budget. However, I wanted to just state for the record that just because January is over and just because I won’t be calling the recipes “Recipes and Resolutions” recipes anymore, doesn’t mean we’re going off the deep end here with our budgets. Really anything I post is budget-friendly, or we wouldn’t be eating it. That’s a promise.
On to today’s recipe…Easy Chicken and Wine.
This is another one of my favorite meals from growing up. According to my mom, she’s been making this before it was published in their “Newcomers Cookbook” in 1979. The recipe was from her life-long friend Nancy Roy, whose mother, Helen Thurston, passed it along to her. You don’t need a ton of ingredients and you mix them up in one 2c. measuring cup and then pour them over the chicken before baking, so it’s super easy. All of my kids like it, so it’s a winner all around. It does take a little while to bake, but while it does, I can do something useful; like helping kids with homework.
4-6 breast quarters (I use split breasts which I got at Aldi’s. Each pkg. had 2 breasts in it for about $2.00. I cooked four breasts total and we had an entire one left over, which I will eat for lunch this week.) Also, as a note, I know that skin on chicken is not as healthy as skinless, and so often we do use skinless chicken. But, this recipe is just soooo good with the skin on, so it’s a treat for us. However, you can do as you please with yours. It’s yummy though, just saying.
1 cup burgandy wine (I use whatever red wine we have on hand or the Holland House red cooking wine)
1/4 cup soy sauce
1/4 cup vegetable or canola oil
1/4 tsp. crushed oregano
2 tablespoons water
1 garlic clove sliced in quarters (tonight I used minced garlic)
1 tablespoon brown sugar
Wash and drain chicken quarters.
Place in shallow baking dish.
Combine all other ingredients and pour over chicken.
Cover with foil.
Refrigerate if there is time to do ahead. If so, spoon sauce over chicken several times before baking.
If not, bake chicken covered for one hour at 375 degrees.
Uncover and cook 10-15 minutes longer and cook 10-15 minutes longer and baste with wine sauce for further browning. This is really yummy with baked potatoes (which I put in the oven for the same baking time as the chicken) or over rice. We put the sauce into a gravy separator and use it over the chicken at the table as well.