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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.
3 tablespoons Tuscanini Extra-Virgin Olive Oil
3 onions, sliced
10 cloves garlic, minced or 10 cubes Gefen Frozen Garlic
8 pieces skin-on, bone-in chicken (dark or white)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons paprika
1 cup Baron Herzog Chenin Blanc or other white wine
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.
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.
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.
Serve warm with onions and pan juices.
Photo by Chay Berger
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Do you think could cook this in instant pot?
I don’t have an instant pot, I’m not sure but I don’t see why not. I think it could also be made in a crockpot.
that was supposed to be 5 stars don’t know how to change it once I posted
I absolutely love this chicken it is full of flavor and super soft- and the best part is that my children love it too!!