Title: Oven-Baked Chicken Delaware Valley
Categories: Poultry
Yield: 6 Servings

8-10 chicken pieces (breasts
-and thighs)
Salt and pepper
2-3 tbsp. paprika
1 md Onion, finely chopped
1/4 Clove garlic, minced
2 Stalks celery, finely
-chopped
Chopped parsley, marjoram,
-sage, thyme, basil, rose
-mary, oregano
1/4 c Red wine vinegar
1/4 c Water
2/3 c Burgundy
1 c Dry white wine

Season the chicken with salt, pepper, and paprika. Sprinkle onion, garlic,
celery, and herbs on both sides of chicken in a 9x13 inch pan. Add vinegar,
water and wines. Cover and bake at 325øF for approx. 1 1/2 - 2 hours, or
until chicken is brown and tender. Add additional liquid if necessary.
Yield: 5-6 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr.
League of the Central Delaware Valley, New Jersey. (The Eastern Jr. League
Cookbook)
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Apr 10, 1998