Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dry Red Wine (Zinfandel)
3/4 c Olive Oil
3 tb Soy or Tamari Sauce
1 tb Worcestershire Sauce
1 tb Dijon Mustard
Pepper
3 lb Frying Chicken, cut up

In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
sauce, mustard and pepper to taste. Cover and shake until blended.
Arrange chicken in a large plastic bag set in a shallow pan. Pour
marinade over chicken, forcing as much marinade up and around chicken
as possible. Tie bag tightly closed.

Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or
broil chicken, turning often, until juices run clear.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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