Califonia Bountiful
Main Dish

Herb marinated chicken

Chef James Lehman

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1 1/2 cups white wine
3/4 cup lemon juice
1/2 cup Dijon mustard
1/4 cup sliced scallion
2 tbsp. fresh thyme
2 tbsp. fresh parsley
5 cloves garlic
1 tbsp. salt
1/2 tsp. black pepper
2 1/2 cups canola oil
2 whole fryer chickens, cut into
4 pieces each


Place all ingredients, except oil and chicken, in a blender. Blend on high speed and slowly drizzle in oil to emulsify. Cover chicken with marinade and let sit overnight in the refrigerator. Roast chicken on a baking sheet in a 350-degree oven until the internal temperature reaches 160 degrees. You may also grill the chicken on the barbecue. If you grill the chicken, wipe off some of the marinade first so it doesn't flame on the grill.

Serves 8.

Wine-pairing suggestion: Softly oaked chardonnay such as Ironstone Chardonnay.

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