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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette. Ingredients:
2 whole chicken, cut in quarters or eighths |
1 teaspoon pepper |
4 teaspoons tarragon, divided |
4 teaspoons chives, divided |
4 teaspoons parsley, divided |
1/2 cup margarine |
1/2 cup dry wine |
1/4 cup fresh lemon juice |
paprika |
Directions:
1. Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
2. Add the chicken, a few pieces at a time, and shake to coat well.
3. Place chicken in large roasting pan, skin side up.
4. Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
5. Pour over chicken, cover with foil.
6. Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.
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