Wednesday, May 12, 2010

Tarleton Chicken aka Drunken Herb Chicken Recipe

We call this dish Tarleton chicken because it turns out purple and purple is the color of Tarleton State University. Before it was Tarleton chicken, we called it drunken herb chicken. My family enjoys it and I hope you will too!

1 cup red wine
1/4 cup olive oil
1 Tablespoon minced garlic
1/4 cup lemon juice
1 tsp. basil
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 pounds chicken thighs

Preheat oven to 350 degrees.

Grease a large baking dish and arrange chicken in it.

Mix remaining ingredients in a mixing bowl until well blended, then pour over chicken.



Cover and either marinate for awhile or cook immediately.

Cook for an hour or until juices run clear.

Serve over rice.

This recipe is the result of trial and error. You can see from the pictures that the first time around I used thin lemon slices on the chicken instead of lemon juice. It looked great, but the result was incredibly bitter. The lemon juice makes a much better dish.


You can also mix all ingredients in a gallon size freezer bag, then thaw, pour into a pan and bake.

I usually make it in the morning, pour it into the dish, cover and set in the fridge until dinner time.

1 comment:

Lynette said...

Purple chicken
Green Eggs
what's next?
Red bread?
Eating with you is such a
RAINBOW experience