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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!
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)
1/2 cup Tuscanini Red Wine Vinegar
2 tablespoons Tuscanini Tomato Paste
1/4 cup apricot jam
1 teaspoon garlic powder
2 bay leaves
Heat oven to 300 degrees Fahrenheit.
Season both sides of the chicken with salt and pepper then dredge each piece of chicken in potato starch.
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.
Add the onions to the frying pan (and more oil if needed) and sauté until they have some color and soften.
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.
Pour this sauce over the chicken and add the bay leaves.
Cover tightly and bake for three hours.
Sponsored by Tuscanini.
Photography by Chay Berger.
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What could I substitute for apricot jam on Pesach?
Fresh apricots or peaches, dried apricots, duck sauce, orange juice…