Oven-Baked Delaware Valley Chicken

The Junior League of the Central Delaware Valley, New Jersey

The Eastern Junior League Cookbook | The Melting Pot

8-10 chicken pieces (breasts and thighs)

Salt and pepper

2-3 tablespoons paprika

1 medium onion, finely chopped

1/4 clove garlic, minced

2 stalks celery, finely chopped

Chopped parsley, marjoram, sage, thyme, basil, rosemary, oregano

1/4 cup red wine vinegar

1/4 cup water

2/3 cup Burgundy

1 cup dry white wine

Season 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 325° for approximately 1 1/2-2 hours, or until chicken is brown and tender. Add additional liquid if necessary.

Yield: 5-6 servings

Notes:

1. Halved the recipe with great success, and only used four sizable chicken thighs

2. Did not have Burgundy on hand so substituted Cabernet for it

3. Didn’t have the patience to finely chop the onion and celery

4. Seems the Junior League of Central Delaware Valley became known as such in 1974, however, as the Princeton area grew more League members identified with “Greater Princeton” so the name was changed. I’ve documented the recipe and league name both it as it’s shown in the cookbook.