Chicken Alla Spina
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole, cut into serving pieces |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3 | large |
onions
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | teaspoon |
oregano
|
|
| 4 | ounces |
red wine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole, cut into serving pieces |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3 | large |
onions
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 5 | ml |
oregano
|
|
| 115.6 | ml/g |
red wine
|
|
Directions
Brown chicken in oil, set aside.
Lightly sauté onions on same oil.
Place chicken in roasting pan.
Layer onions over top and sprinkle salt, pepper, and oregano over all.
Cover pan, bake at 350℉ (180℃). for 30 minutes.
Add wine over all. Bake and additional 30 minutes, stirring occasionally to loosen.
Serve with a loaf of Italian bread.
