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  Recipe Home » Poultry » Baked Chicken W/Mint & Red Onions
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  Baked Chicken W/Mint & Red Onions
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 291
Ingredients:
Fresh mint leaves (don't chop or tear up)
1/4 cup Rice wine
1/4 cup White wine vinegar
Chicken pieces w/skin (drumsticks, thighs, breasts)
1/2 Red onion (or several small red onions)
4 Garlic cloves
Salt and pepper
Dried rosemary
Instructions:
1. Trim the excess fat from the chicken pieces, but leave at least
some of the skin on. I personally like the taste of chicken skin,
but I can understand wanting to remove it for health reasons.
Compromise--leave just a little bit on! Place in a bowl with the
rice wine and vinegar. Let marinate for at least 30 min.

2. Lay a piece of foil over the bottom of a baking dish. Grease the
surface of the foil, and lay a bed of mint leaves on top of it. Use
only enough so that the chicken will neat little bed to lay upon!

3. Cut the red onion into coarse pieces. Sprinkle loosely on top of
the mint leaves. Sprinkle some salt over the onion and mint.

4. Peel the garlic cloves, and cut each in half. Take the chicken
out of the marinade and sprinkle both sides with salt and pepper to
taste. Place the pieces on top of the mint and onions. Take the
garlic pieces and place them between chicken pieces (or even on top,
if you like!)

5. Bake in a 350 degree oven for around 30 min. (depending on how
much chicken you used), or until fully cooked. Fully cooked means
that when you poke a knife next to the bone, there won't be any
bright red blood running out. Turn chicken pieces over once during
baking. When done, turn the oven onto broil and broil the chicken,
skin side up, for about 5 min., or until skin is lightly brown.

Serve with rice! The mint and onions soak up a lot of nice flavor,
and the garlic turns out slightly roasted and soft. I like to pour a
little soy sauce and sesame oil on top of my rice with this dish, but
that's just me.

Posted on rec.food.recipes by schong@leland.stanford.edu (Sylvia
Chong)
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