Chicken Baked In White Wine Marinade – a delicious recipe with white wine, onion, thyme, garlic, bay leaf, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally.
2
Preheat oven to 375u00b0.
3
Place the chicken, skin side up, in an 11 x 7-inch baking dish. Pour marinade over chicken. Cover and bake at 375u00b0 for 20 minutes. Uncover and bake an additional 40 minutes or until done. Transfer chicken to a platter. Discard skin, bay leaf, and marinade. Sprinkle chicken evenly with salt and pepper.
4
Wine note: Chicken breasts such as these have a delicate flavor and work best with light wines. In summer, serve them with a cold pinot grigio, which is generally made without oak and is lighter and fresher than chardonnay. Try the snappy Tamas Estates Pinot Grigio from Monterey County, California and Livermore Valley. The 2006 is $ -Karen MacNeil
265
kcal
Calories
4
g
Fat
22
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup dry white wine, 1 cup vertically sliced onion, 1 teaspoon chopped fresh thyme, 4 (8-ounce) bone-in chicken breast halves, and more.
Yes, Chicken Baked In White Wine Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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