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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (550g) Recipe makes 6 servings |
||
| Calories 1098 | ||
| Calories from Fat 635 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 70.6g | 108% | |
| Saturated Fat 20.2g | 100% | |
| Monounsaturated Fat 29.6g | ||
| Polyunsaturated Fat 15.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 325mg | 108% | |
| Sodium 310mg | 12% | |
| Potassium 981mg | 28% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 7.2g | ||
| Protein 76.7g | 153% | |
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Embarrassingly Simple, Utterly Delicious Chicken With Onions
SERVES 6 -8
Ingredients
- 2 roasting chickens, cut up
- garlic powder
- 1 large onion, sliced thin (or two small onions, sliced thin)
- 2 cups sweet wine
Directions
1
Put the chicken in a baking pan. Sprinkle with garlic powder. (Don't be skimpy; you can never have too much garlic on chicken!).2
Lay the onion pieces atop the chicken, spreading them around.3
Unceremoniously, pour the wine over the chicken.4
Cover and bake at 350F for 90 minutes; then uncover and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin.
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- Course > Main Dish
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- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
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- Preparation > Inexpensive
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Dietary > Kosher
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Featured Reviews for This Recipe
From: Laurie H.
On Apr 9, 2009
Quite average, I thought. I made the recipe exactly as written, using lots of garlic powder, and marsala wine. It came out fine, nothing to write home about. I agree it is easy and looks nice, so it fits the bill for "bringing a chicken dish" when you need to and you have little time.
From: Ilysse
On Mar 23, 2009
I made this a long times ago but I guess I forgot to review it. I'm not adding it to my passover list. It was very good, I used Mogen David Blackberry Wine, chicken thighs, and lots more onions. Yummy and easy.
From: robyn win
On Dec 27, 2006
This is great 'pushed for time and no enthusiasm' recipe. Followed the instructions almost to a-Tee, but put the onions UNDER the chicken, plus 2 more chopped up. Tipped wine over the whole lot. Onions caramelised beautifully, made a roux with flour in them when all was cooked, added another generous dribble of wine plus veg stock and this incredibly tasty gravy appeared. Then got my stick blender into it, and taa daaaa...absolute gastronimic bliss.
From: PamC
On Sep 16, 2007
My family and I liked this, and it had a great flavor, but the chicken and onions didn't brown. Instead, when I uncoverd the baking pan after 90 minutes, there was a LOT of liquid, which remained even after the 30 minutes more of baking. That turned out fine, because I poured the juices off into a saucepan and reduced and thickened them to serve over the chicken, but this step did make the recipe a little more timeconsuming than I expected. Maybe I should leave the cover off the pan altogether and just baste occasionally to get the browned chicken and crisp onions I was hoping for?
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