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Recipe by Michal Frischman

Pomegranate Red Wine Chicken

Pomegranate Red Wine Chicken add or remove this to/from your favorites
Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

2 Hours, 45 Minutes
Diets

This sauce took a few attempts to get me to a satisfied end result (I started out overly complicating things, then scaled it back big time), but now I’m putting it on everything. Chicken, flanken, even in place of stuffed cabbage sauce, and you can’t stop me.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

  • 1/4 cup maple syrup

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 chicken bottoms or 16 drumsticks (frenched, for best presentation!)

Directions

Prepare the Chicken

1.

Heat olive oil in a small saucepan and sauté onion and garlic until translucent. Add remaining ingredients, aside from the chicken, and bring to a boil. Reduce to a simmer and cook until alcohol flavor has mellowed, about 20 minutes. Remove from heat and allow to cool.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.

4.

Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Pomegranate Red Wine Chicken

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yocheved ringer
yocheved ringer
4 years ago

Cooking Method can I cook this on the stovetop?

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So}mouwmin
So}mouwmin
Admin
Reply to  yocheved ringer
4 years ago

Yes, however, the cooking times will be different so you will need to adjust accordingly.

Rivky
Rivky
1 year ago

This was a very tasty chicken recipe, perfect for Tishrei. We all enjoyed it! The sauce smelled delicious while cooking too

Rina
Rina
4 years ago

Great on Turkey roast also I made the sauce for a turkey roast for Rosh Hashanah and it was awesome!

Raquel Admin
Raquel Admin
Admin
Reply to  Rina
4 years ago

Yum, sounds delicious! Thanks for sharing!