I regularly use this marinade, contributed by my sister-in-law's mother-in-law JoAnn Kerker, on my oven-baked Shabbat chicken. The ingredients are common so no extra shopping is necessary. The wine and mushrooms add a festive touch to the Sabbath dish. And the marinade produces a flavorful and moist chicken that is delicious right out of the oven on Friday night as well as warmed-up for Saturday lunch.
Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 3 pounds (1.5 kilo) chicken pieces
- 1 cup red wine
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/8 cup firmly packed brown sugar
- 1 tsp. ground ginger
- 1/2 tsp. dried oregano
- 1 clove garlic, minced
- 8 ounces (250 grams) sliced mushrooms (optional)
Preparation:
1. Clean chicken and place in a shallow baking pan, skin side up.
2. Blend all ingredients, except mushrooms, in a bowl. Pour over the chicken.
3. Store, tightly covered, in the refrigerator for 3-4 hours.
4. Bake, uncovered, at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes. Then baste and cook for another 45 to 60 minutes more, or until chicken is cooked through and browned. Add mushrooms during the last 5 minutes of baking.
YIELD:
4-6 servings.
2. Blend all ingredients, except mushrooms, in a bowl. Pour over the chicken.
3. Store, tightly covered, in the refrigerator for 3-4 hours.
4. Bake, uncovered, at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes. Then baste and cook for another 45 to 60 minutes more, or until chicken is cooked through and browned. Add mushrooms during the last 5 minutes of baking.
YIELD:
4-6 servings.