Baked Chicken with wine vinegar

2 ½  lb broiler chicken, cut up into portion-sized pieces
½ teaspoon salt
¼ teaspoon pepper
1 cup coarsely chopped onion
½ cup extra virgin olive oil
¼ cup chopped parsley or 2 tablespoons dehydrated parsley flakes
½ cup wine vinegar
1 cup Chablis wine

Method:

Place the chicken in a large baking dish with a tight-fitting cover. Sprinkle with salt and pepper and distribute the onions over and around the chicken. Drizzle the olive oil over all. Sprinkle with parsley. Cover and place in a 350°F. oven for 35 minutes, or until the thickest portions of the chicken can be easily pierced with a fork. 

Add the vinegar and wine, cover again and return to the 350°F. oven for an additional 20 minutes. Uncover, and continue to bake for 10 minutes more, or until the top, of the chicken turns a delicate brown and the liquid is reduced by half. Serve at once, piping hot. Serves 4.

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oven baked chicken, baked chicken with wine vinegar