In this perfect-for-Sunday-dinner, a savory marinade poured into the roasting pan along with the chicken cooks down to a delicious sauce.
A bright, zippy red wine, like a young, fruity Barbera or a Côtes du Rhône, goes best with these assertive flavors.
Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.
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The star function is not working but i give this FIVE STARS PLUS! I have made this recipe a number of times and each time it has been delicious. Most of the prep work is in advance which is useful. The marinade makes a tasty sauce and the chicken is moist and tender. I have made double quantities of it, and used two Pyrex casserole pans. Just watch to see that the sauce does not dry out and burn in the corners. Add more water in that case. Maybe test for readiness just before the hour is up to make sure the meat does not overcook.
I altered this recipe necessarily, and used dark brown instead of light brown sugar. I applied the marinade under the skin of a roasting hen, and topically to it and two Cornish hens, all together 10 lbs. Placed in a large plastic zip lock, turning occasionally for three hours, they were then deep fried in 375 degree peanut oil. Here, the marinade is the star, and I only wish this particular application were mentioned, or it could be overlooked. It is really good and made a Christmas dinner even more memorable.
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