Purple Chicken

Today we had what Entropy calls purple chicken.
The recipe:

You need about a pound of prosciutto or a pound of bacon. Place 3 or 4 slices on the bottom of a baking dish. Place 4 to 6 chicken breasts, NOT boneless and skinless, but with the bones and skin on top of the prosciutto, skin side up. Sometimes I use an entire cut-up chicken, sometimes boneless, skinless chicken breasts. If you use the latter, make sure you do not over-cook, as it can get dry. Slice into wedges two or three onions and put wedges on top of the chicken. Sprinkle with salt and pepper. Cover generously with the rest of the prosciutto or bacon. Pour a couple of cups of wine on top and cover tightly with a lid or foil. Bake for an hour or until done at 350 degrees. Remove cover/foil at the end and broil until top is nice and brown. It creates quite a bit of broth. Remove the broth and make rice with the broth -- either minute rice or the real thing.

I had to substitute red wine the other day -- it turned the chicken a purple color, hence Entropy's name "Purple Chicken." It's great with steamed brocolli, fresh yeast rolls and a dry white wine or iced tea.