Joan'S Baked Broilers Sauternes

• (2) Pounds Skin-On Chicken
• (1) Cup white wine (Sauternes or other - I use Sauvignon Blanc)
• (1/4) Cup Fresh Italian Parsley
• (1/4) Cup Fresh Scallions
• (1/4) Cup Melted Butter
• Salt
• Pepper
• Paprika

1. Let Chicken stand in wine 3-4 hours before before cooking, turn once if possible.
2. Preheat oven to 450 degrees
3. Pour wine from chicken & save; to wine, add parsley, scallions, butter.
4. Sprinkle chicken with salt, pepper & paprika (to taste)
5. Place chicken skin-side down in shallow open pan; pour wine sauce over chicken
6. Bake, uncovered 20 minutes, basting frequently.
7. Turn skin-side up, bake another 20 minutes or until fork-tender and skin is browned.
8. Server over wild rice - the Sauternes wine sauce is an excellent accompaniment for rice.

chicken, white wine, fresh italian parsley, fresh scallions, butter, salt, pepper, paprika

Taken from www.epicurious.com/recipes/member/views/joans-baked-broilers-sauternes-50003932 (may not work)