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A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.
Ingredients
- ⅔ cup red wine
- 1 8oz can tomato paste
- 1 tsp capers
- 1/2 tsp dried thyme
- ½ tsp dried marjoram
- ½ cup red wine vinegar
- 8 pieces of Thighs (about 3½ lb/1.5 kg)
- Salt and freshly ground black pepper
- 8oz sliced mushrooms
- 12-15 baby potatoes, washed
- 3 onions, quartered
- 6 carrots, peeled and quartered lengthwise
- ½ cup water
Directions
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a sealed ziplock bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
- Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400°F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
- Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 23 | 6% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 719mg | 30% |
| Potassium 2280mg | 65% |
| Total Carbs 80.1g | 21% |
| Dietary Fiber 11.9g | 40% |
| Sugars 12.07g | 8% |
| Protein 17.23g | 28% |
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