christoph's oven chicken

How To Make christoph's oven chicken

• 1

  Preheat your oven to 375 degrees fahrenheit.
• 2

  In a small saucepan, combine 1/2 cup of the wine, and 2 tbls of rosemary and 1 tbl of thyme.
• 3

  Rinse your chicken pieces under cold water, pat each one dry with a paper towel, then place them in a casserole dish.
• 4

  With a basting brush, coat each piece with olive olive. Generously sprinkle a little of the rosemary and thyme over each piece.
• 5

  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.
• 6

  Top each piece with a little pat of butter. I found that the butter that works best is Fleischmann's with olive oil.
• 7

  Once your oven is preheated, start baking your chicken, basting every 15 minutes.
• 8

  When the 45 minutes has expired, remove your chicken and turn on the broiler.
• 9

  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!
• 10

  Once your chicken is finished under the broiler, remove the pan, and arrange the chicken pieces in a large bowl (yes, a bowl :))
• 11

  Drain the juices from the pan into the sauce pan with the wine and herbs.
• 12

  Boil until the mixture is rendered down by half.
• 13

  Slowly pour the wine mixture over the pieces, ensuring each piece is coated.
• 14

  Plate, and enjoy!!
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