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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
It’s so satisfying to prepare an easy recipe that offers great flavor and will have everyone enjoying it down to the last bite. This recipe fulfilled these expectations to the T! Thank you, Chevy dear, for helping me out and testing this one.
3 tomatoes, sliced into rounds
1 large onion, sliced into rounds
6 large chicken bottoms
1/3 cup brown sugar
3 tablespoons sweet wine such as Jeunesse Cabernet Sauvignon
1/2 tablespoon salt
1/2 tablespoon Gefen Paprika
1/2 tablespoon black pepper
1/2 tablespoon Gefen Garlic Powder
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place sliced tomatoes and onion into a large roaster pan. Arrange chicken bottoms on top, skin side up.
Combine the remaining ingredients in a small bowl and spoon over the chicken bottoms.
Rub sauce into chicken, including under the skin. Stuff one to two tomato slices under the skin of each piece of chicken.
Cover pan tightly and bake for two hours. Uncover and raise oven heat to broil. Broil for an additional 15 minutes.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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Delicious!!
I’ve made this recipe countless times now (although not the crispy variant, on account of cooking the chicken covered so as not to make my oven meaty). It tastes delicious and the aroma that permeates from the oven as it is cooking is divine. Never before have I been tempted to eat chicken before a mealtime.
Family favorite We included this recipe in our family bi weekly Shabbos menu.