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Recipe by Miriam (Pascal) Cohen

Chicken with Red Wine BBQ Sauce

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Chicken with Red Wine BBQ Sauce
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

2 Hours, 20 Minutes
Diets
- Gluten Free - Paleo - Low Carb - No Refined Sugar

Wine and Pesach food are the ultimate pairing! With minimal processed ingredients, I use wine as a flavor booster. In addition to the recipe below, you can use this sauce as a dip for your Pesach schnitzel, a sauce for your salmon, or to make pulled beef — whatever you do, you’ll probably want to double the recipe!

Ingredients

Chicken

  • 1 onion, sliced

  • 10–12 chicken thighs

Sauce

  • 2 tablespoons oil

  • 1 onion, finely diced

  • 1 and 1/2 teaspoon salt

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1/2 jalapeño, very finely diced

  • 1 inch (2 centimeters) fresh ginger, minced

Directions

Prepare the Sauce

1.

Heat oil in a saucepan over medium heat. Add onion, salt, garlic, jalapeño, and ginger; sauté for about 10 minutes, until the onion starts to brown.

2.

Add tomato paste, vinegar, honey, and wine; stir. Raise heat to high and bring mixture to a boil.

3.

Reduce heat and let it simmer for about 20–30 minutes (the longer the better). Set aside to cool.

4.

Once cooled, use an immersion blender, blender, or food processor to blend sauce until completely smooth. Store in fridge until ready to use.

Prepare the Chicken

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Divide onion slices between two ninex13-inch (20×30-centimeter) baking pans. Add about one tablespoon of barbecue sauce into each pan, and toss to coat the onions. Set aside.

3.

Place all the chicken into a large bowl. Add about two-thirds of the remaining sauce. Toss to coat each piece fully in the sauce. Place chicken over the onions in the prepared pans. Cover tightly and bake for one hour.

4.

Remove chicken from oven. Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

5.

Uncover chicken and baste each piece with additional sauce. Return to oven and continue to bake, uncovered, for 20–30 minutes, until chicken is cooked through and caramelized.

Notes:

Sauce can be made ahead and stored for a week in the fridge or longer in the freezer. For best results, prepare the chicken, freeze it raw, and bake it before serving. If you prefer to freeze the chicken fully cooked, rewarm, covered loosely, until heated through.

Credits

Styling and Photography by Miriam (Pascal) Cohen

Recipe tags

bbq chicken BBQ sauce homemade sauce kosher for passover miriam pascal Pesach red wine
Chicken with Red Wine BBQ Sauce

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Aija Wilson
Aija Wilson
2 years ago

Wonderful

0
Sondra Ettlinger
Sondra Ettlinger
3 years ago

We live in Sarasota, Florida. Is there a place on line we can order some of the products you use in your cooking?

0
Raquel
Raquel
Reply to  Sondra Ettlinger
3 years ago

Yes, Passover.com or a lot of these products can be found on Amazon.

0
wpdiscuz   wpDiscuz

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