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Pick your choice of poultry to create this one-pan easy meal. Flavorful and juicy, this dish is sure to impress even your fussiest eater!
2 chickens, quartered or 6-8 pounds turkey
2 tablespoons oil or chicken fat
1/2 cup Baron Herzog Cabernet Sauvignon or other wine
juice of 2 lemons
juice of 2 oranges
2 large onions, sliced
5 sweet potatoes, sliced, optional
Place chicken in large pot, skin side down. Combine wine with juices and pour over chicken. Cover and marinate in refrigerator overnight. Remove chicken from pot, set aside liquid.
Grease the bottom of a Dutch oven. Arrange sliced onions and sweet potatoes in pot. Place chicken over onions. Pour half of marinade over chicken. Cook over low heat for one and a half hours, checking frequently and adding minimal amounts of water as necessary.
Mix remaining marinade with 1/2 cup water and pour over chicken 10 minutes before end of cooking. May also be baked in oven following the above instructions, at 350 degrees Fahrenheit for two and a half hours.
Photography by Tamara Friedman
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