8 Servings
2 Hours, 15 Minutes
Allergens
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.
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
Shabbos? Can i put this on a lower temperature and cook it for longer if I want to put it up before Shabbos?
Yes, just make sure the chicken doesn’t dry out. I would recommend adding extra liquid to the chicken, to ensure that it stays moist.
Yes, just beware that the chicken does not dry out, you might want to add extra liquid to ensure that chicken stays moist.
queary Can I make this recipe with chicken breast/cutlets? Thank you
You probably could, but it will definitely need to cook less and might be a bit dry as it warms up for the shulchan oruch.