The chicken sits below, submerged in a marinade of pinot noir, carrots, celery, flattened, garlic, whole peppercorns, and extra virgin olive oil. I prepared it on Friday and it stayed covered in the fridge, only seeing occasional light. When Brian was over I had to sneak it to the bathroom in order to turn the pieces of chicken without him seeing. On Sunday, I spent three hours before work cooking the meal.