Oven-Baked Chicken Delaware Valley
Description
This Oven-Baked Chicken Delaware Valley recipe offers a comforting, rustic approach to roasting chicken, blending the richness of Burgundy with the brightness of dry white wine. The chicken is seasoned generously with paprika and a medley of fresh herbs including parsley, marjoram, sage, thyme, basil, rosemary, and oregano. Finely chopped onion, garlic, and celery create an aromatic bed that infuses the meat with savory depth as it bakes slowly. The result is tender, juicy chicken with a beautifully browned exterior, sitting in a flavorful, herbaceous sauce. Perfect for family dinners or casual gatherings, this dish brings a warm, home-style elegance to the table without requiring complex techniques. It is a satisfying main course that highlights simple, high-quality ingredients.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC).
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Pat chicken pieces dry and season generously with salt, pepper, and paprika on all sides.
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In a 9x13 inch baking pan, spread the finely chopped onion, minced garlic, chopped celery, and mixed herbs.
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Place the seasoned chicken pieces on top of the herb and vegetable mixture in the pan.
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In a small bowl, whisk together the red wine vinegar, water, Burgundy, and dry white wine.
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Pour the wine mixture evenly over the chicken and vegetables.
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Cover the pan tightly with foil.
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Bake in the preheated oven for 1.5 to 2 hours, or until the chicken is brown, tender, and cooked through.
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Check occasionally and add additional water or wine if the liquid reduces too much before the chicken is tender.
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Serve hot, spooning the pan juices and herbs over the chicken.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to prevent drying out.
You can substitute the Burgundy with a dry red wine like Cabernet Sauvignon or Merlot if preferred. The dry white wine can be replaced with chicken broth for an alcohol-free version, though the flavor profile will change slightly.
Ensure the chicken reaches an internal temperature of 165ðF (74ðC) for safety. The slow baking time ensures the meat remains juicy and tender.
For a richer sauce, you can stir in a tablespoon of butter or a slurry of cornstarch and water during the last 15 minutes of cooking.
