Slow-cooked chicken is the ultimate comfort food. The delicate herb rub and splash of red wine complement the chicken while infusing it with rich, satisfying flavor.
Ingredients
- 1 cup red wine
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 , 4 pound
- 4 stalks celery , halved
- 1 onion , quartered
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
-
2
Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into cavity of chicken. Put chicken into the prepared roasting pan.
-
3
Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into thickest part of thigh near bone, should read 165 degrees F (74 degrees C).
-
4
Remove chicken from the roasting pan, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Yam Casserole
My entire family has always hated yams until I made this dish 15 years ago. Now everyone looks forward to this dish during the holidays. However, I do make it at home during the year, not just during the holidays. I have given this recipe to several people that have requested it, now I'll give it to you.
Okinawan-Style Pad Thai
This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.
Savory Crackers
You can quite literally put anything savory into this cracker recipe. Try different herb combinations to suit your taste. Add more cayenne if you like spice. Store in an airtight container.