14 TREVOR CULINARY COLLECTION
ENTREE
Chicken & Wine
Sauce
Byrd Family
Simon '36
This is a recipe for chicken and wine sauce developed
by my aunt. It is one of the earliest recipes I remember
making and eating with my mom and dad. I also
remember as a kid I only wanted to eat the gravy or
sauce versus the chicken itself!
INGREDIENTS
1 ½ cups red or rosé wine
½ cup olive oil
½ cup soy sauce
2 teaspoons powdered ginger
½ teaspoon oregano
3 teaspoons brown sugar
4 cloves garlic (sliced)
Assorted chicken parts (skinless, bone
in; I usually use 2–4 breast quarters)
DIRECTIONS
1. Mix all ingredients together (except the chicken)
in a large bowl or Zip-lock bag.
2. Add the chicken and toss to coat.
3. Bake at 350 degrees covered (I use my grandma's covered
Corningware about an hour to 1 ¼ hours, give or take.
(It is done when it reaches 165 degrees.)
4. Let cool and refrigerate overnight.
5. Reheat in the oven (not the microwave).
n Note: This recipe tastes better if made the night before
and reheated the next day.
