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Passover Recipes
Drunken Chicken
By Arlene J. Mathes-Scharf, Food
Scientist - Kosher Food Specialist.
INGREDIENTS
2 1/2 pounds Empire drumsticks and thighs, skin and all fat
removed
2 tbsp olive oil
1 onion, quartered and sliced
1 whole head garlic
1 cup dry white wine
1/2 teaspoon salt
Freshly ground black pepper
2 bay leaves
1 tbsp paprika
Pinch dried or fresh thyme (optional)
PREPARATION
1. Heat the oil in a heavy pot over a medium heat and brown
the chicken pieces very slowly, (approximately 10 to 15 minutes).
2. After turning the chicken, add the onion and
garlic to brown.
3. Sprinkle with paprika.
4. Add the garlic, wine, salt, pepper, bay leaves,
and thyme to the pot.
5. Bring to a boil, then cover and simmer.6. Cook
until the chicken is very tender, 45 to 75 minutes. (Remove
the bay leaves before serving.)
