Chicken Baked in White Wine Marinade

I thought this dish was kind of bland. I made the marinade for the chicken. Had I read the directions, I might have used bone in , skin on chicken. But I used boneless, skinless chicken thighs. This turned out to be a good thing, because D and I ran the night we had this. We got back to the house at 8:30. So there was no baking of the chicken. It was thrown into a grill pan. The initial day it was all right. 2 days later, it tasted like plain chicken.

We had with rice and asparagus.

Chicken Baked in White Wine Marinade

Baking the chicken with the marinade infuses it with more flavor. Bone-in, skin-on chicken breasts stay moist and succulent; the skin is discarded after baking. For the prettiest presentation, remove meat from the bones, and slice thinly across the grain.

1 cup dry white wine
1 cup vertically sliced onion
1 teaspoon chopped fresh thyme
4 (8-ounce) bone-in chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

2. Preheat oven to 375°.

3. Place the chicken, skin side up, in an 11 x 7–inch baking dish. Pour marinade over chicken. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 40 minutes or until done. Transfer chicken to a platter. Discard skin, bay leaf, and marinade. Sprinkle chicken evenly with salt and pepper.

Wine note: Chicken breasts such as these have a delicate flavor and work best with light wines. In summer, serve them with a cold pinot grigio, which is generally made without oak and is lighter and fresher than chardonnay. Try the snappy Tamás Estates Pinot Grigio from Monterey County, California and Livermore Valley. The 2006 is $12. —Karen MacNeil

Yield: 4 servings (serving size: 1 breast half)

CALORIES 184 (19% from fat); FAT 3.8g (sat 1.1g,mono 1.3g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 90mg; CALCIUM 24mg; CARBOHYDRATE 2.1g; SODIUM 377mg; PROTEIN 33.2g; FIBER 0.3g

Cooking Light, JULY 2008