Ashkenazic Chicken with Wine (Hindle mit Vein)

Gil Marks

Recipe By Gil Marks

Cooking and Prep: 1 h 15 m
Serves: 4
No Allergens

Preference: Meat
Difficulty: Easy
Occasion: Shabbat , Passover , Tu-Bishvat
Diet: Gluten Free , Low Carb , No Refined Sugar , Paleo
Source: OU Kosher
Cuisines: Ashkenazi

This roast chicken is typical of the Eastern European love of meats cooked with sweeteners and spices.

Ingredients (9)

Chicken

1 (2- and- 1/2 - to 3-pound) chicken, cut into serving pieces
12 ounces canned or fresh figs, or soaked and drained dried figs

Sauce

1 cup Baron Herzog Chenin Blanc or other dry white wine

X

Baron Herzog Chenin Blanc
1 teaspoon ground cinnamon
1 teaspoon ground coriander seeds
about 1 teaspoon salt
about 1/4 teaspoon black pepper
1 bay leaf (optional)

Sommelier Suggests

Tzafona Riesling

X

Tzafona Riesling

Start Cooking

For the Chicken

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place the chicken and figs in a large roasting pan. Combine the remaining ingredients and pour over the chicken.
Place in the oven and cook, basting and turning occasionally, until the chicken is tender and brown (about 1 hour)

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