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A bit of an unusual combination of ingredients, I’ll admit, but it works… Ask my guests who were the guinea pigs. I had zero leftovers.
10 chicken capons or 10 chicken thighs with skin
2 tablespoons Mishpacha Flour
1 tablespoon Tuscanini Balsamic Vinegar
2 and 1/2 tablespoons Galilee’s Delicacy Silan
2 tablespoons oil
1 onion, finely diced
about 5 inches (12 and 1/2 centimeters) kielbasa or similar spicy sausage, finely chopped
1 (5.2-oz./150-g.) package large-sized garlic and herb croutons (or similar)
1/2 cup water
1/2 cup chopped dates
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat oil in a large frying pan and add the onion. Sauté until golden.
Add the kielbasa and sauté for a few minutes. Add the croutons and stir, cooking for a few more minutes. Remove from heat.
Add water to soften the croutons. Add dates and mix well.
Divide the mixture among the capons or place under the skin of each piece of chicken.
Coat the chicken skin with flour. Combine vinegar and silan in a small bowl and pour over the chicken pieces, brushing it over to fully cover.
Cover the pan and bake for one hour. Uncover and bake for another 45 minutes to an hour.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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