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Seder Wine Chicken


This chicken recipe has become a family staple. My kids look forward to it all year. They say that it can’t be Pesach without Seder wine chicken.


Prepare the Chicken


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


In a small bowl, mix together potato starch and spices. Coat each piece of chicken in the potato starch mixture and set aside.


Heat a large wide frying pan with one quarter cup oil and sear each piece of chicken on medium-high heat for a few minutes on each side till browned. Remove from pan and place in two 9- x 13-inch (20- x 30-centimeter) baking pans.


In the same pan, add remaining tablespoon oil and sauté onions and garlic till lightly browned. Pour the browned onions over the chicken in the pans.


Combine tomato sauce, wine, honey, soy sauce, and chicken stock. Pour the sauce over the chicken. Cover and bake for an hour and a half.


Photography: Moishe Wulliger

Food Styling: Renee Muller