I don't know about you, but I'm always on the lookout for a good chicken recipe. As the weather becomes cooler, my cooking has increasingly moved inside. I will miss the aroma of grilling, but filling the house with warm, comforting bouquets has its appeal. Fall has always meant Friday night dinners, signaling the end of the week and the beginning of Shabbat. Yes, it is Shabbat even in the summer and all year round; it comes every Friday night! Somehow summer always finds me lazier and I neglect my duties, when it comes to welcoming the Sabbath bride. But Fall puts things back into perspective and reminds me to light the candles and get a challah, have some wine and to find some new, good, chicken recipes!
Manservant has been working nonstop and when he finds time to eat, I like to give him something nourishing and comforting. This honey glazed chicken is cooked with lemons and olives and onions. It is browned on the stove and finished in the oven. A luscious sauce of white wine with the essence of onions and lemons, and the saltiness of olives, makes it a perfect compliment to the honey glazed chicken. I pulled this recipe from Joan Nathan's cookbook, "Quiches, Kugels, and Couscous." This book is her journey about searching for Jewish recipes in France. What a journey it was! I'm sure I would have gained at least 10 lbs!
Rosh Hashonah began with photos via Whats App, from Alex. He attended services at the Ohel Moshe synagogue in Shanghai.
It then continued with photos from Zoe. She went to the oldest synagogue in Philly. It is quite beautiful.
And then Manservant sent a photo out. He replied to Zoe, "Cool Zoe. But our place is older...just saying. " Ahh. The beauty of What's App!
And so it is-our new year. May it bless us all with health and happiness. And of course, peace for all and for allowing us all to reach this season. Happy New Year! Now go eat chicken!
Adapted from: Quiches, Kugels and Couscous (Joan Nathan)
Time To Make: About 45 minutes to prepare and 40 minutes to bake
2 T olive oil
1 large onion, cut and peeled in rings
1 4.5 lb chicken, cut into 10 pieces
Salt, pepper, paprika
1/2 c of honey
2 c white wine
1 jar of preserved lemons from Trader Joe's or just use 2 whole lemons, sliced
1/2 c of black pitted Nicoise olives
1 handful of chopped cilantro or parsley
Preheat oven to 375. Heat oil in a large Dutch oven and fry the onions until golden. I cover these and it goes faster. Remove from Dutch oven and set aside.
Season the chicken with salt, pepper and paprika. Brown in the Dutch oven. Set aside. Place onions back in a 13 x 9 roasting pan and place chicken, skin side up, on top of onions. Now smear some honey on top of each piece of chicken. Pour the wine and remaining honey into the Dutch oven and bring to a boil. Reduce by half and pour around the chicken in pan. Scatter the lemon slices and olives around the chicken.
Bake uncovered about 40 minutes, or until the chicken pieces are cooked through. Sprinkle with cilantro or parsley before serving. I also garnished this with some fresh lemon slices!
More Great Recipes:
Chicken Soup Chicken
Chicken, Artichoke and Mushroom Casserole
Saffron Baked Chicken
Lemon Garlic Spatchcock Roast Chicken