chicken pieces (your choice)
olive oil, extra virgin
Preheat your oven to 375 degrees fahrenheit.
In a small saucepan, combine 1/2 cup of the wine, and 2 tbls of rosemary and 1 tbl of thyme.
Rinse your chicken pieces under cold water, pat each one dry with a paper towel, then place them in a casserole dish.
With a basting brush, coat each piece with olive olive. Generously sprinkle a little of the rosemary and thyme over each piece.
Splash each piece with a drinking wine of your choice. In this particular recipe, I prefer a Rhine wine, but a good red wine would work here, too.
Top each piece with a little pat of butter. I found that the butter that works best is Fleischmann's with olive oil.
Once your oven is preheated, start baking your chicken, basting every 15 minutes.
When the 45 minutes has expired, remove your chicken and turn on the broiler.
Place the chicken under the broiler for about 1-2 minutes. Do watch it carefully! The purpose of this step is to crisp the skin, but you don't want it to burn!
Once your chicken is finished under the broiler, remove the pan, and arrange the chicken pieces in a large bowl (yes, a bowl :))
Drain the juices from the pan into the sauce pan with the wine and herbs.
Boil until the mixture is rendered down by half.
Slowly pour the wine mixture over the pieces, ensuring each piece is coated.