Wine & Herb Baked Chicken

By Joan_Z

Ingredients

• 1 Fryer Chicken (3 lbs.) Cut up
• 1/4 cup Dry Vermouth
• 1/4 cup Lemon Juice
• 1/4 cup Chopped Parsley
• 1 clove Garlic crushed
• 1 teaspoon Salt
• 1/2 teaspoon Grated Lemon rind
• 1/4 teaspoon each Pepper, rubbed sage & thyme leaves
• 1/2 cup Flour
• 2 teaspoons Salt
• 1/4 teaspoon Pepper
• 1/3 cup Shortening or Oil

Details

Servings 6

Preparation

Step 1

Place cut up chicken in large bowl. Combine vermouth, lemon juice, parsley, garlic, 1 teaspoon of salt, lemon peel, 1/4 teaspoon pepper, sage & thyme. Pour over chicken. Cover and marinate for several hours or overnight (in refrigerator), turning occasionally.

Drain marinade from chicken and reserve. Shake drained chicken in a paper bag containing flour, 2 teaspoons of salt and 1/4 teaspoon pepper. In a large skillet, brown chicken in shortening. Remove chicken and place in a shallow baking dish. Pour reserved marinade over chicken. Bake, uncovered, 375 degrees oven for 45 minutes or until chicken is tender.