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2 (3-pound/1.5-kilogram) chickens, cut into 8 pieces
salt, to taste
pepper, to taste
2 tablespoons (30 milliliters) mixed dried basil and oregano or Italian seasoning
2 to 3 tablespoons minced garlic
3/4 cup (185 milliliters) chopped dried apricots
1/2 cup (125 milliliters) coarsely chopped sundried tomatoes (dry packed)
1/4 cup (60 milliliters) balsamic vinegar
1/4 cup (60 milliliters) honey
2 tablespoons (30 milliliters) olive oil
1/2 cup (125 milliliters) Baron Herzog Chenin Blanc or other white wine
2 bay leaves
chopped parsley
Grease a large roast pan or line it with parchment paper.
Rinse the chicken pieces well and pat them dry with paper towels. Trim the excess fat. Place in the prepared roast pan and season the pieces on both sides with the salt, pepper, dried herbs, and garlic. Add the apricots and sun-dried tomatoes to the pan.
In a bowl, combine the vinegar, honey, and olive oil and drizzle evenly over the chicken pieces, coating them thoroughly. Pour the wine around the chicken and add the bay leaves. Cover the pan and refrigerate for several hours or up to two days.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Uncover the chicken and let it stand at room temperature for 30 minutes, and then place it in the oven. Bake for about one and a half hours, basting often. When done, the skin will be golden and the juices will run clear when the chicken is pierced with a fork. Remove the bay leaves and discard.
Using a slotted spoon, transfer the chicken mixture to a serving platter. Drizzle some of the pan juices over the chicken and garnish with parsley. Pour the remaining pan juices in a gravy bowl, skim off the fat, and serve on the side.
Photography by Sarah Husney
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