1 cup olive oil
1 cup white wine
1 cup brown sugar
1/2 cup malt vinegar
1 pinch Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon dried thyme
4 boneless, skinless chicken breast halves
1 (1 pound) whole chicken
6 tablespoons red wine
3 drops red food coloring
Heat oil in a large saucepan over medium heat. Stir in wine, brown sugar, vinegar, garlic, thyme, parsley and chicken. Reduce heat and simmer, stirring constantly, until chicken is no longer pink after 4 to 5 minutes of browning. Remove from pan. Mix together the rice, pasta, chicken, rice mixture and red food coloring and spoon over chicken. Serve over cooked pasta.
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