Basic Baked Chicken in Wine Sauce

Don't be put off by the purple sauce -- very easy, very tasty.
Kind of an embarrassingly easy 'recipe' to post.

Basic Baked Chicken in Wine Sauce

5-6 chicken drumsticks, skin on or skin off
1 medium red onion, sliced thinly
1 tbsp chopped fresh sage
big pinch dried thyme
small pinch dried tarragon (or instead of these herbs, use whatever herbs)
1/2 cup leftover red wine
salt + pepper
1 tbsp cornstarch if desired

Preheat oven to 350. If you want to be really fancy, you can brown the chicken in a pan on the stove, but because we never eat the skin anyway I do not. Scatter half the onions into the baking dish. Lay the chicken drumsticks on top. Scatter the rest of the onions, and the herbs, on top of the chicken. Season with salt and pepper. Pour the red wine over and around the chicken. Bake, covered, about 20 minutes, then uncovered 30 -50 minutes, until done. (50 minutes if, for example, the 'fresh' chicken you just bought turns out to be partially frozen.) Take out the chicken and onions and keep warm in the turned-off onion. Pour the juices/wine into a sauce pan and boil for a few minutes, until reduced and thickened to your liking. Add cornstarch, made into a slurry with cold water, if you'd like a thicker sauce. Arrange chicken and onions on a platter; pour sauce over. Serve immediately with a sharp green salad.

Serves 2.