Balsamic Chicken

4

(1)

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• Cooking and Prep: 2 h
• Serves: 4
• No Allergens

This chicken is kosher for passover and delicious enjoyed all year round!

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Ingredients (10)

Main ingredients

• 1 package organic free range chicken thighs

• 8-ounce container baby portabello mushrooms

• 1 large onion

• 2 cloves minced garlic or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 cup white wine such as Baron Herzog Chenin Blanc

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  Baron Herzog Chenin Blanc

• 1/4 cup balsamic vinegar- I used De la Rosa

• 1/4 cup Galilee's Delicacy 100% Dates (No Sugar Added) Silan

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  Galilee's Delicacy 100% Dates (No Sugar Added) Silan

• salt

• pepper

Sommelier Suggests

• Psagot Rose

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  Psagot Rose

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Start Cooking

Prepare the Chicken

1. Preheat the oven to 400 degrees Fahrenheit. Sauté the chicken thighs, skin side down, in some olive oil until crispy. Flip and cook for a few minutes and then remove from pan.

2. In the same pan, sauté the onions, mushrooms and garlic. Add the silan and balsamic vinegar. Add the white wine and cook for a few more minutes.

3. Add the chicken back to the pan and baste with the juices. Cover and transfer to the oven. Bake for one and a half hours covered, and 15 minutes uncovered.