Heat oven to 300 degrees Fahrenheit.
Season both sides of the chicken with salt and pepper then dredge each piece of chicken in potato starch.
Heat a large frying pan to medium high heat and add olive oil, sear the chicken for three minutes per side (you may need to do it in two batches). Place the chicken in an oven-to-table dish or 9×13-inch pan.
Add the onions to the frying pan (and more oil if needed) and sauté until they have some color and soften.
Deglaze with the chicken broth and scrape all the flavor off the bottom of the pan, add the red wine vinegar, apricot jam, tomato paste, and garlic powder , stir together and bring to a boil.
Pour this sauce over the chicken and add the bay leaves.
Cover tightly and bake for three hours.
Directions
About
Notes:
Freeze the chicken, onions, and sauce together in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Description:
Sponsored by Tuscanini.
Photography by Chay Berger.
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I’m wondering if this comes out tasting like vinegar? Seems like a lot in the recipe does it cook off?
What could I substitute for apricot jam on Pesach?
Fresh apricots or peaches, dried apricots, duck sauce, orange juice...