Chicken Baked in White Wine Marinade

1 cup dry white wine
1 cup vertically sliced onion
1 tsp. chopped fresh thyme
4 bone-in chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 tsp. salt
¼ tsp. white pepper

Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in
refrigerator 4 hours or up to 24 hours, turning occasionally.

Place the chicken, skin side up, in an 11 x 7 glass baking dish. Pour marinade
over chicken. Cover and bake at 375° for 20 minutes. Uncover and bake an
additional 40 minutes or until done. Transfer chicken to a platter. Discard
skin, bay leaf, and marinade. Sprinkle chicken evenly with salt and pepper.
Great with Fettuccini with Asparagus and Mushrooms OR Pasta with Lemon Cream, Asparagus and Peas

4 servings