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Recipe by Yocheved Shvarzblat

Melt-in-Your-Mouth Chicken on the Bone

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets

As this bakes, the irresistible aroma wafts through your home. These juicy chicken quarters are cooked low and slow until they reach melt-in-your-mouth perfection. Chicken on the bone never tasted so good!

Ingredients

Melt-in-Your-Mouth Chicken on the Bone

  • 6 chicken quarters, skin on

  • 2 tablespoons olive oil

  • salt, for seasoning

  • pepper, for seasoning

  • 1 cup Gefen Potato Starch (tapioca starch works well, too)

  • 2 large yellow onions, diced

  • 1 and 1/2 cups chicken broth (chicken soup)

Directions

1.

Heat oven to 300 degrees Fahrenheit.

2.

Season both sides of the chicken with salt and pepper then dredge each piece of chicken in potato starch.

3.

Heat a large frying pan to medium high heat and add olive oil, sear the chicken for three minutes per side (you may need to do it in two batches). Place the chicken in an oven-to-table dish or 9×13-inch pan.

4.

Add the onions to the frying pan (and more oil if needed) and sauté until they have some color and soften.

5.

Deglaze with the chicken broth and scrape all the flavor off the bottom of the pan, add the red wine vinegar, apricot jam, tomato paste, and garlic powder , stir together and bring to a boil.

6.

Pour this sauce over the chicken and add the bay leaves.

7.

Cover tightly and bake for three hours.

About

Sponsored by Tuscanini.

Photography by Chay Berger.

Melt-in-Your-Mouth Chicken on the Bone

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Mimi
Mimi
1 month ago

What could I substitute for apricot jam on Pesach?

Avigael Levi
Admin
Reply to  Mimi
1 month ago

Fresh apricots or peaches, dried apricots, duck sauce, orange juice…