Please enter the email you’re using for this account.
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.
1 tablespoon olive oil
1 red onion, diced
1 clove garlic, crushed
8 ounces (225 milliliters) Gefen Tomato Sauce (or 1 cup)
1 cup Jeunesse Cabernet Sauvignon or other cabernet sauvignon
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
8 chicken bottoms or 16 drumsticks (frenched, for best presentation!)
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.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.
Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Delicious !! used pargiyot & it everyone enjoyed.
Cooking Method can I cook this on the stovetop?
Yes, however, the cooking times will be different so you will need to adjust accordingly.
This was a very tasty chicken recipe, perfect for Tishrei. We all enjoyed it! The sauce smelled delicious while cooking too
Great on Turkey roast also I made the sauce for a turkey roast for Rosh Hashanah and it was awesome!
Yum, sounds delicious! Thanks for sharing!