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Meat
Easy
2 Hours
Diets 
This chicken has a unique and somewhat intriguing flavor that leaves everyone clamoring for seconds. I never have leftovers!
4–6 chicken quarters
1 large onion, chopped
1 tablespoon oil
1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
2 scallions, chopped
3 tablespoons olive oil
1/2 teaspoon salt
pepper, to taste
bread crumbs, for sprinkling
1/2 cup Baron Herzog Chenin Blanc or other semi-dry white wine
1 heaping tablespoon Manischewitz Honey
1 heaping tablespoon natural apricot jam
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Clean chicken. Cut into eighths and set aside.
In a roasting pan lined with parchment paper, place onion mixed with one tablespoon oil. Lay chicken pieces on top.
Make a paste with the thyme, garlic, scallions, olive oil, salt, and pepper. Rub on chicken on all sides. Sprinkle with bread crumbs, smothering the chicken well.
Cover and bake for one and a half hours.
Meanwhile, combine the honey and jam and let steep in the wine in a small bowl. This infuses the wine with sweetness, enhancing the flavor of the chicken.
Uncover the chicken and carefully pour the wine mixture all over it. Return to the oven and continue baking for another half hour, basting once midway. Remove from oven and keep covered.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Two hours at 350 degrees seems like a lot of time to bake the chicken. Is the recipe correct?
Seems like a reasonable amount of time. If you’re nervous about the bake time, you can check it after an hour and a half.
Ive tried a lot of chicken recipes that call for 2+ hours of baking time. It all depends on the temperature.
delicious!! love the combo of flavors!!
delicious!
Really delicious! Will definitely make this again!
This chicken was good. Not sure why it wasn’t amazing. Could be because I did part of the cooking on Thursday night and part on Friday. I would try again, doing all the cooking at the same time.
Any way to make this recipe with boneless chicken? Either cutlets or pargiot?
Also could I leave out the wine in the last step or is it necessary?
Hi, yes you could use boneless chicken! I always recommend pargiyot because they are juicer but it’s up to you. Yes, you could leave out the wine but I would substitute it with chicken broth or veggie stock.