Chicken Marinade

From the Joy of Cooking cookbook.

1/2 C dry white wine
1/4 C vegetable oil
1 minced garlic clove
1 finely chopped medium onion
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. coursely ground pepper
1/4 tsp. dried thyme, tarragon, OR rosemary

Combine all ingredients and mix well. Chill marinade for several hours, covered.

Shake well and pour over chicken pieces. Chill about 3 hours, turning at least once. Baste during cooking with excess marinade. (Use caution if you baste with marinade; this advice is in the cookbook but is no longer recommended.)