Title: Baked chicken with mint and red onions
 Categories: Poultry
      Yield: 1 Servings
 
           Fresh mint leaves (don't
           -chop or tear up)
    1/4 c  Rice wine
    1/4 c  White wine vinegar
           Chicken pieces w/skin
           -(drumsticks, thighs,
           -breasts)
    1/2    Red onion (or several small
           -red onions)
      4    Garlic cloves
           Salt and pepper
           Dried rosemary
 
  1.  Trim the excess fat from the chicken pieces, but leave at least
  some of the skin on.  I personally like the taste of chicken skin,
  but I can understand wanting to remove it for health reasons.
  Compromise--leave just a little bit on!  Place in a bowl with the
  rice wine and vinegar. Let marinate for at least 30 min.
  
  2.  Lay a piece of foil over the bottom of a baking dish. Grease the
  surface of the foil, and lay a bed of mint leaves on top of it. Use
  only enough so that the chicken will neat little bed to lay upon!
  
  3.  Cut the red onion into coarse pieces.  Sprinkle loosely on top of
  the mint leaves.  Sprinkle some salt over the onion and mint.
  
  4.  Peel the garlic cloves, and cut each in half. Take the chicken
  out of the marinade and sprinkle both sides with salt and pepper to
  taste. Place the pieces on top of the mint and onions. Take the
  garlic pieces and place them between chicken pieces (or even on top,
  if you like!)
  
  5.  Bake in a 350 degree oven for around 30 min. (depending on how
  much chicken you used), or until fully cooked. Fully cooked means
  that when you poke a knife next to the bone, there won't be any
  bright red blood running out.  Turn chicken pieces over once during
  baking. When done, turn the oven onto broil and broil the chicken,
  skin side up, for about 5 min., or until skin is lightly brown.
  
  Serve with rice!  The mint and onions soak up a lot of nice flavor,
  and the garlic turns out slightly roasted and soft. I like to pour a
  little soy sauce and sesame oil on top of my rice with this dish, but
  that's just me.
  
  Posted on rec.food.recipes by schong@leland.stanford.edu (Sylvia
  Chong)