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Recipe by Gil Marks

Ashkenazic Chicken with Wine (Hindle mit Vein)

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Ashkenazic Chicken with Wine (Hindle mit Vein)
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour, 15 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Paleo

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

Ingredients

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

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander seeds

  • about 1 teaspoon salt

  • about 1/4 teaspoon black pepper

  • 1 bay leaf (optional)

Wine Pairing

Tzafona Riesling

Directions

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)

Recipe tags

ashkenazi food chicken figs fruity fruity chicken gluten free kosher for passover low sugar Pesach pesach main dish roasted shabbat Shabbos shivat haminim traditional white wine wine wine sauce
Ashkenazic Chicken with Wine (Hindle mit Vein)

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