Ingredients
(2) Pounds Skin-On Chicken
(1) Cup white wine (Sauternes or other - I use Sauvignon Blanc)
(1/4) Cup Fresh Italian Parsley
(1/4) Cup Fresh Scallions
(1/4) Cup Melted Butter
Salt
Pepper
Paprika
Preparation
Let Chicken stand in wine 3-4 hours before before cooking, turn once if possible. Preheat oven to 450 degrees Pour wine from chicken & save; to wine, add parsley, scallions, butter. Sprinkle chicken with salt, pepper & paprika (to taste) Place chicken skin-side down in shallow open pan; pour wine sauce over chicken Bake, uncovered 20 minutes, basting frequently. Turn skin-side up, bake another 20 minutes or until fork-tender and skin is browned.
Server over wild rice - the Sauternes wine sauce is an excellent accompaniment for rice.
