Chicken in White Wine

This is a simple and classic dish that can use up any spare white wine you may have.

Ingredients >  1 chicken, cut into portions >  Optional: 200 gm seedless white grapes Marinade >  175 ml dry white wine >   2 Tbsp olive oil >  2 Tbsp chopped parsley >  2 Tbsp chopped spring onions or shallots >  Salt and freshly ground black pepper

Steps 1.    Prick the chicken all over with a fork. 2.    Lay the chicken pieces in the baking tray, skin side down. 3.    Mix the marinade ingredients and spoon over the chicken to coat it well. 4.    Cover and leave to marinate for at least 4 hours. 5.    Heat the oven to 175°C to 180°C. 6.    Put the chicken on a middle shelf and bake for 40 minutes. 7.    Take the chicken out of the oven and turn each piece over. 8.    Spoon the marinade from the bottom of the pan over the chicken. 9.    As an optional addition, add white seedless grapes to the pan when you turn the chicken over. 10. Put back in the oven and cook for a further 20 minutes, until the skin is gold and crisp. This goes well with baked potatoes (cooked in the same oven as the dish, but placed in the oven ½ hour previously) and a green salad. Serves 5 Tip for quick lunch dish Any leftover sauce after cooking can be frozen and reused as a sauce when cooking chicken breasts.