Recipe - Oven-Baked Chicken Delaware Valley

810 chicken pieces (breasts
and thighs)
Salt and pepper
23 tbsp. paprika
1 md Onion, finely chopped
One fourth Clove garlic, minced
2 Stalks celery, finely
chopped
Chopped parsley, marjoram,
sage, thyme, basil, rose
mary, oregano
One fourth cup Red wine vinegar
One fourth cup Water
2/3 cup Burgundy
1 cup Dry white wine

Season the chicken with salt, pepper, and paprika. Sprinkle onion, garlic,
celery, and herbs on both sides of chicken in a 9x13 inch pan. Add vinegar,
water and wines. Cover and bake at 325øF for approx. 1 One half 2 hours, or
until chicken is brown and tender. Add additional liquid if necessary.
Yield: 56 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr.
League of the Central Delaware Valley, New Jersey. (The Eastern Jr. League
Cookbook)
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 10, 1998