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There is just something so right about sitting in the sukkah surrounded by slow cooked, fall-off-the-bone, saucy foods. This is all of that plus deliciousness. Make sure to serve it alongside rice, mashed potatoes or with some good bread because the flavor the wine adds to the sauce is so good, you’re going to want to have something to sop it all up with!
6 to 8 pieces of chicken (I used 4 bone-in breasts, cut in 1/2. Use pargiyot, or whatever you like!)
1 tablespoon + 1 teaspoon kosher salt
2 teaspoons coarse black pepper
3 tablespoons olive oil (divided)
4 bulbs fennel, quartered
2 celery stalks, peeled, cut into 6-inch long pieces (reserve a small handful celery leaves)
1 jalapeño, halved (optional but recommended)
4 cloves garlic, minced
1 lemon, halved
1 and 1/4 cups Tuscanini White Cooking Wine
1/2 cup chicken stock or water
1 cup cilantro leaves
Heat a large pot (that has a lid!) over medium high heat.
Season chicken with one tablespoon salt and pepper on both sides. Add oil to the pan and brown chicken, skin side down, for three minutes until golden, then flip and brown second side, do it in batches so as not to overcrowd the pan. Remove chicken and set aside.
Lower heat to medium and add fennel, making sure to put the flat side down. Do not touch it for seven minutes so the fennel can caramelize. After five minutes nestle celery and jalapeño between fennel. Flip fennel over so the second side can caramelize a little. Add remaining salt and garlic.
After three minutes return chicken back to the pan, nestling it in the vegetables, making sure to pour any of the chicken juices into the pan. Squeeze lemon over the top. Add wine and stock. Raise heat back to medium high and bring to a boil. Add cilantro and celery leaves.
Once boiling, cover pan and place on very low flame for one and a half hours (or put pan in a 325-degree-Fahrenheit oven for one hour). Every 30 to 35 minutes, uncover and baste chicken. Twenty minutes before cooking is done, uncover and let liquid reduce for four to five minutes.
Sponsored by Tuscanini
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