2 chickens, cut into 1/8ths or
3 lb. chicken cutlets (split in half)

MARINADE:

3 med. onions, chopped
3 cloves garlic, minced
1/2 c. olive oil
1/2 c. wine vinegar
1/2 c. white wine
Salt to taste
Freshly ground pepper to taste
1 tsp. paprika
3 tsp. dried oregano
1 tbsp. granulated sugar

Place the chicken in one layer in a glass dish. Combine all ingredients for the marinade and pour over the chicken, cover and let stand out of the refrigerator at least 8 hours before cooking. Turn chicken occasionally. This dish can be prepared the night before using and refrigerated until morning.

Bake in the sauce in a 375 degree oven for 1 hour, basting and turning often. Chicken parts take a little longer than cutlets.