To save her newly married son from starvation, my mother-in-law, Karen, showed up one day and tactfully suggested that she and I cook a few things together. It's a good thing she did, too. This was the first dish we tried. Her version was a huge hit, but took triple the time that this one did. Now that I've adapted her recipe with my shortcuts, I don't have to cringe every time my husband requests the dish. I'm grateful to her for this, and her many kindnesses over the years.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 chicken, about 3-1/2 pounds, cut into 8 pieces
- 8 small white onions, peeled
- 16 small white mushrooms, cleaned
- 3/4 cup dry red wine
- 1 tablespoon fresh minced parsley
- 2 teaspoons crumbled dried thyme or 4 teaspoons fresh minced thyme
- 1/2 teaspoon coarse black pepper
- 2 dried bay leaves
Preparation
- Preheat oven to 375°F. Coat a 9 x 13-inch pan with evoo.
- Rinse chicken and pat dry. Place in prepared pan.
- Arrange onions and mushrooms around the chicken. Pour wine over chicken and vegetables.
- Sprinkle with parsley, thyme and pepper.
- Tuck bay leaves into wine mixture at each side of the chicken.
- Bake, uncovered, at 375°F for 1 hour and 15 minutes, and serve immediately.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW
