Honolulu Chicken

Epicurean Recipes of California Winemakers

2 1⁄2 hours — 8 Servings

Ingredients

2	large	fryers (cut up)
2	cup	california burgundy (or claret)
1⁄2	cup	soy sauce
1	teaspoon	ground ginger
1⁄2	teaspoon	nutmeg
1	tablespoon	sugar
1	teaspoon	orange rind (grated - fresh or dried)
8 1⁄2	ounce	pineapple slices
		crushed garlic or garlic salt (to taste)

Instructions

Place chicken, skin side down, in oven pan (about 16 x 11 x 2-1/2 inches). Prepare marinade of wine and all other ingredients including syrup from pineapple slices. (Keep slices for garnishing.) Pour marinade over chickens. Leave several hours or overnight in refrigerator. Bake 1-1/2 to 2 hours or just until tender in moderate oven (350F), turning pieces after one hour. About 15 minutes before serving, put quartered pineapple slices into the baking dish; use later for garnishing; add sprig of parsley on plate. This is also excellent for serving cold because the marinade jells.