Wine Roasted Chicken  

1 large fryer, cut up
1/4 cup red wine, (Merlot's nice)
1/2 cup white wine (Chardonnay's okay)
1 tablespoon soy sauce
1 tablespoon grated onion
2 cloves of garlic mashed in salt
1/2 teasp. Cinnamon

 

 

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 Place chicken in a roasting pan. Combine ingredients and pour over chicken. Marinate about 3 hours in refrigerator before cooking. Bake, covered, in a very slow oven (300 degrees) for about 3 hours. Adjust cover on baking dish so steam can escape. Baste often. Serve with rice.     Serves 4-6.

 

 

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