This recipe formulated as soon as I saw this incredible deal on these chicken packs. Three pounds of chicken legs for $2.03!! — 66¢ / pound!! I wanted to make something that could be done ahead, was simple and didn't take a lot of coordinating at the end to make sure it was all hot at once. These three are all easy, forgiving dishes.
3# of chicken legs (or thighs)
1 24oz. jar Barilla Marinara
2-4 lg. cloves garlic - minced
1 med. onion - finely chopped
½c dry white wine
Skin the chicken, then put it in a 9"x13" glass baking pan. Combine the marinara with the other ingredients. Pour over the chicken, turning it over a couple times, to be sure all surfaces are coated. Cover with aluminum foil — place in the 'fridge overnight — or skip this step and put it right into a 275° preheated oven. Bake, with the foil on, for an hour and a half, basting once or twice during that time.
Meanwhile, fix pasta or rice. This is just a recipe of regular, long-grain, 20-minute cooking rice. I used 1c of rice and 2c of water, 1T butter, ½t seasoned salt. Melt the butter in a 2qt pot, add the rice and seasonings and stir a while until everything's snapping. Add the water, cover the pot and simmered it on low heat. I made roasted root vegetables a couple days earlier, to also serve with this. When dark meat of chicken is slow cooked, it tastes SO good with the sauce and rice (or pasta). . .Lin
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