Wine Sauced Chicken  Servings: 6

Preparation Time: 10 minutes
Roast Time: 1 hour 15 minutes

Notes: Stand Time: 10 minutes

1 (3-pound) whole broiler-fryer chicken (3 to 3 1/2-pounds)
1 cup dry red wine
OR
1 cup grape juice
1 tablespoon chopped fresh basil leaves
OR
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 medium onion, finely chopped (1/2 cup)
2 large cloves garlic, finely chopped
1 (8-ounce) can tomato sauce

Heat oven to 375°. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.

Roast uncovered 1 to 1 1/4 hours or until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Let stand 10 minutes before carving. Remove and discard chicken skin.

While chicken is roasting, mix remaining ingredients in 1 1/2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes. Serve with chicken.