Suggested wine: Tortoise Creek Viognier
- 4 chicken breast halves, on the bone
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400° F.
Arrange the chicken bone-side down in a 9-by-13 inch glass or ceramic baking dish. Pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper
Bake the chicken for 20 minutes and baste it with the vinegar and juices. Bake 10 to 20 minutes more (depending on the size of the breasts), or until juices run clear when the chicken is pierced with a knife, to the bone.
Serve the chicken with the juices spooned over.
From Leslie Glover P