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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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One of those dishes that reaps in way more compliments in relation to the effort (what effort?) that went into making it. So good with a mixed greens salad and a rice pilaf. This is also really good on the grill - baste with the marinade a couple of times. Then I like it with cole slaw and corn on the cob. Ingredients:
8 chicken breast halves |
2 cups dry red wine |
1/2 cup olive oil |
1/2 cup soy sauce |
1/4 cup firmly-packed brown sugar |
2 teaspoons ground ginger |
2 cloves garlic, minced |
1 teaspoon oregano |
Directions:
1. Arrange chicken in large shallow baking dish.
2. Mix remaining ingredients in large bowl.
3. Pour marinade over chicken.
4. Cover and refrigerate 2-4 hours.
5. Preheat oven to 360F (175C).
6. Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
7. Transfer chicken to platter.
8. Tent with foil to keep warm.
9. Strain marinade into saucepan.
10. Boil until reduced to 2 cups, about 20 minutes.
11. Serve sauce with chicken.
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