My mother has always loved the kitchen, and to this day still enjoys playing with ingredients. Here’s a recipe that she came up with one Erev Shabbos and so graciously shared. Don’t be scared off by the dry red wine, as it only intensifies the flavors and results in an incredibly delectable chicken.
Poached Red Wine Chicken
- Cook & Prep: 3 h
- Serving: 8
Preheat oven to 350 degrees Fahrenheit.
Arrange chicken pieces in a pan and season with onion powder, garlic powder, seasoned salt, and paprika.
Combine all the marinade ingredients in a medium-sized bowl and pour over chicken.
Allow to rest on the counter for up to an hour (if time allows).
Bake covered 45 minutes.
Baste chicken and then bake uncovered for another 45 minutes.
Variation: Orange juice can be used instead of lemon juice.
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