Let’s be honest, the only chicken my kids will eat is that which is shnitzelified, but you know what? I don’t care. More for me.
Heat oil in a medium pan. Add onion and sauté until very well caramelized, about 35–45 minutes. Add tomato sauce, water, salt, pepper, and brown sugar. Bring to a boil, then remove from heat.
Place chicken in a non-reactive dish and cover with sauce. Cover tightly and bake 45 minutes, or until chicken is cooked through.
Tips:
You can freeze this once fully cooked. Defrost directly in a warm oven until heated through.
Notes:
I name-dropped here because Tuscanini tomato sauce tends to be much sweeter than other brands, which is why I prefer it. It also doesn’t have a metallic taste, since it’s not packed in a can. If you use another brand, add additional sugar to taste.
Notes:
This recipe was selected as one of our best Passover recipes. Check out the full list!
Description:
Photography by Hudi Greenberger
Styling by Renee Muller
Easy
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Medium
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