Ashkenazic Chicken with Wine (Hindle mit Vein)

 

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

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

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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

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  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

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  Tzafona Riesling

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For the Chicken

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Place the chicken and figs in a large roasting pan. Combine the remaining ingredients and pour over the chicken.

3. Place in the oven and cook, basting and turning occasionally, until the chicken is tender and brown (about 1 hour)