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Fall-Off-the-Bone Hungarian Chicken


My friend Chaya shared her mom’s version of this traditional Shabbos chicken with me years ago. I’ve recreated it here with a slightly updated version that includes a lot of garlic and white wine. It cooks slowly for a fall-off-the-bone, moist texture and is full of flavor. My kids request it often! This recipe was developed using a cast iron pan. If you use a regular pan, you will need to cook the chicken for longer to achieve that fall-off-the-bone deliciousness.


Prepare the Fall-Off-the-Bone Hungarian Chicken

1. Heat oil in a large, deep cast-iron skillet over medium-high heat. Add onions and cook until caramelized and lightly browned, about 15 minutes. Add garlic and stir to soften, about one minute.
2. While onions are cooking, generously sprinkle both sides of chicken with salt, pepper, onion powder, garlic powder and paprika. Place chicken, skin side down, on top of browned onions and garlic and cook for 10 minutes.
3. Pour wine over chicken and bring to a boil. Cover tightly with heavy-duty aluminum foil and reduce heat to low. Cook for one hour. Uncover and flip chicken. Chicken should be browned and very soft. Cover and cook an additional 10 minutes.
4. Serve warm with onions and pan juices.


Photo by Chay Berger