Pomegranate Red Wine Chicken

Michal Frischman Recipe By
  • Cooking and Prep: 2 h 45 m
  • Serves: 8
  • No Allergens

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.

Ingredients (10)

Main ingredients

Start Cooking

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

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  • yocheved ringer

    Pomegranate Red Wine Chicken

    Cooking Method

    can I cook this on the stovetop?
    Posted by byringer |September 17, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Yes, however, the cooking times will be different so you will need to adjust accordingly.
    Posted by raquel_kosher|September 24, 2019
    0

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