Prepare the Chicken
Heat olive oil in a small saucepan and sauté onion and garlic until translucent. Add remaining ingredients, aside from the chicken, and bring to a boil. Reduce to a simmer and cook until alcohol flavor has mellowed, about 20 minutes. Remove from heat and allow to cool.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.
Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.
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Can I make this recipe with bone-in chicken breast? We prefer white meat.
Sure, just adjust the cook time to less.
Delicious !! used pargiyot & it everyone enjoyed.
This was a very tasty chicken recipe, perfect for Tishrei. We all enjoyed it! The sauce smelled delicious while cooking too
Cooking Method can I cook this on the stovetop?
Yes, however, the cooking times will be different so you will need to adjust accordingly.
Great on Turkey roast also I made the sauce for a turkey roast for Rosh Hashanah and it was awesome!
Yum, sounds delicious! Thanks for sharing!