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This recipe is fantastic with or without the fruits. We tested it with frozen pomegranate seeds (I found a large bag in Costco). It’s a lot easier than seeding pomegranates, let me tell you!
8 chicken thighs, or the equivalent in drumsticks
garlic powder, to taste
salt, to taste
black pepper, to taste
paprika, to taste
1 large onion, sliced in rings
1/2 cup Baron Herzog Chenin Blanc or other semisweet white wine
1/2 cup apple juice, or 1 cup Moscato d’Asti wine
1 cup fresh or frozen cranberries
1/2 cup red seedless grapes
1/2 cup pomegranate seeds
8 ounces red currant jelly, or Tuscanini Raspberry Jam Preserves or other raspberry jelly
3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
1/4 cup light brown sugar
2 tablespoons Kedem White Wine Vinegar
1 tablespoon red hot sauce
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Arrange onion slices on the bottom of a 9×13-inch baking pan.
Lay chicken pieces on top and season lightly with garlic powder, salt, pepper, and paprika.
Pour wine and apple juice over chicken.
Cover with foil. Bake for 45 minutes.
Combine glaze ingredients in a small bowl and divide evenly over chicken pieces.
Spread cranberries, grapes, and pomegranate seeds around the chicken as well.
Bake an additional 45 minutes, uncovered.
Photography: Daniel Lailah Styling: Amit Farber
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