In a large bowl, combine chicken, red wine, vermouth, olive oil, garlic, herbs, salt, pepper and drained whole tomatoes. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees. Arrange chicken in a single layer in a large baking dish and spoon marinade over it evenly. Add the reserved tomato liquid, vine-ripened tomatoes, cherry tomatoes, raspberries and oranges to the baking dish, setting aside some of the raspberries and orange slices for garnish. Cover the dish with foil and bake 45 minutes. Remove foil and continue to bake until thigh pieces, when pricked with a fork at their thickest part, yield clear yellow juice—about 15 more minutes. Garnish with fresh fruits and serve. Serves 4–6.
Ingredients |
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1 whole chicken, cut up |
4 bay leaves |
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This article appears in the August 2004 issue of Sacramento Magazine.
