Incredibly Moist Drunk Chicken

I love chicken but only if it is moist and juicy.  This recipe for Drunk Chicken will give you just that along with a ton of flavor.

Drunk Chicken

Drunk Chicken – Serves 4

4 chicken breasts – try to use boneless, skin-on if you can find them

3 bay leaves

1/4 c olive oil

2 t fresh thyme

1 t fresh rosemary

3 cloves garlic, finely minced

1 small to medium shallot, finely minced

1 t fresh basil

1 T fresh flat leaf parsley

1 c white wine – I used a chardonnay

salt and pepper to taste

Preheat oven to 350 degrees F.

Pour the olive oil into an oven safe baking dish.  Mince the thyme, rosemary, basil, and flat leaf parsley together and reserve about 1 T.  Place the remainder of the herb mixture, minced garlic, minced shallot, and bay in the baking dish and add the white wine.

Place the chicken breasts in the baking dish and turn to coat (skin side up).  Sprinkle the chicken with salt, pepper, and the reserved herb mixture.  Cover tightly with aluminum foil and place the dish in the preheated oven.  Bake for 1 hour.

Remove the foil and continue baking until the skin turns a golden brown.  Remove and allow to sit for 10 minutes.  Serve with a fresh green salad.

 

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