Red Wine Roasted Chicken

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Like I said in a previous post, I pretty much spend free time trolling Yahoo Food and other food blogs/sites.  I came across this one for a roast chicken recipe and it looked good and easy, so I thought I would do it.  I have tried this dish twice now, and I have to say, the first time, I wouldn’t call a disaster, but it definitely didn’t turn out well.  Thankfully, I stuck with it and it was much better the 2nd go around.  A few of the flaws that arose were I didn’t use any potatoes and I also had way more chicken than the original recipe had.  As it turns out, you need those potatoes to soak up some of that water, and when you have about 2x as much chicken as the recipe calls for, it also takes a lot longer to cook.  Who woulda thunk?  Anyways, the 2nd time, I was much better about what I was doing ad while I still didn’t use potatoes, I put in less water and had a much better turn out. I think the one downfall this time around though was that it came out a little too oily in the vegetables from both the water and the chicken juice.

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Ingredients:

  • ⅔ cup red wine
  • 6 tbsp/100 g tomato paste
  • 3 sprigs thyme, leaves picked
  • 3 sprigs marjoram, leaves picked, or ½ tsp dried
  • ½ cup red wine vinegar
  • 1 whole chicken, cut into 8 pieces (I used chicken leg quarters)
  • Salt
  • Pepper
  • 18 oz/500 g baby potatoes, washed (Didn’t do that)
  • 3 onions, quartered
  • 6 carrots, peeled and quartered lengthwise
  • ½ cup water

Directions

  • Mix the wine, tomato paste, marjoram, thyme, and red wine vinegar
  • Season the chicken with salt and pepper
  • Place the chicken in a plastic ziploc bag and pour the sauce over the chicken
  • Shake the bag to make sure each piece is well coated and let marinate for at least 30 minutes (I did about 2 hours)
  • Make a bed of vegetables at the bottom of a large baking dish/tray and pour in the water
  • Place the chicken pieces over the vegetables (skin side up) and pour the remainder of the marinade over the chicken
  • Cover with foil and roast in the oven for ~30 min at 400 degrees
  • Uncover the chicken and baste with cooking liquid and roast again uncovered for another ~15 minutes (I had to go ~30min)
  • Pour yourself a nice glass of red wine and enjoy!

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4 thoughts on “Red Wine Roasted Chicken

    • Yup, its all about experimentation for sure. Either that or I should follow recipes more closely…

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