A delightful chicken dish marinated in a flavorful blend of herbs and spices, served with a rich red wine reduction sauce.
Place the chicken breasts in a large shallow baking dish.
Ensure the chicken pieces are evenly spaced for uniform marination.
In a mixing bowl, combine the red wine, soy sauce, brown sugar, ground ginger, oregano, minced garlic, black pepper, and olive oil.
Whisk the marinade thoroughly to dissolve the sugar and evenly distribute the spices.
Pour the marinade over the chicken, ensuring it is well coated.
Turn the chicken pieces occasionally during marination for even flavor absorption.
Cover the dish with aluminum foil and refrigerate for 2-4 hours.
Longer marination enhances the flavor, but avoid exceeding 4 hours to prevent over-marination.
Preheat the oven to 360°F (175°C).
Ensure the oven is fully preheated before placing the chicken inside.
Bake the chicken in the marinade for about 40 minutes, basting 2-3 times with the marinade.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Transfer the chicken to a serving platter and tent with foil to keep warm.
Resting the chicken allows the juices to redistribute, keeping it moist.
Strain the marinade into a saucepan and boil until reduced to about 2 cups.
Stir occasionally to prevent the sauce from sticking to the pan.
Serve the chicken with the sauce drizzled over it.
Garnish with fresh herbs like parsley for an added touch of color and flavor.
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