- 1 chicken fryer, cut into parts
- 1/2 cup [125 mL] dry white wine
- 1/4 cup [60 mL] olive oil
- 1 teaspoon [5 mL] oregano
- 1 teaspoon [5 mL] basil
- 40 cloves garlic, minced
- 1/4 cup [60 mL] Vermouth
- 4 celery stalks, cut into pieces
- 6 parsley sprigs, finely minced
- 1 pinch chile flakes
- Salt and pepper, to taste
- Juice of 1 lemon
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- Preheat oven to 375°F [190°C].
- Lay chicken parts, skin side up, side-by-side into a baking dish.
- Well mix together dry white wine, olive oil, oregano, basil, minced garlic, Vermouth, celery pieces, minced parsley and chile flakes.
- Salt and pepper mixture.
- Pour all over chicken pieces before pouring lemon juice.
- Cover with al foil.
- Bake into preheated oven for 45 minutes.
- Remove al foil and bake for 15 minutes more before serving.
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