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5 tablespoons olive oil
1 onion
8-12 skinless chicken legs
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 and 1/2 cups Jeunesse Cabernet Sauvignon or other red wine
1/2 cup honey
12 pitted prunes
1 tablespoon chopped almonds (optional)
parsley, for garnish
Using a wide pan with a lid, heat the olive oil on medium heat. Once it’s hot, add the onion and cook for one to two minutes before adding the chicken legs. Season the chicken with salt, garlic powder, and black pepper and cook for two to three minutes on each side until the legs are golden brown. Carefully transfer the chicken to a plate. Don’t worry if you scooped out some onion slices.
Deglaze the pan by pouring in the wine and scraping the bottom with a wooden spoon. Stir in the apple butter and honey. Bring the sauce to a boil and let the flavors develop, for about 10 minutes, stirring frequently.
Transfer the chicken legs back to the pan and baste each leg with the mixture. Add the prunes and let cook for another three to four minutes. Cover and reduce the heat to low for another 40-50 minutes, letting the sauce become rich and thick. You can add up to 1/4 cup of water if you prefer a thinner consistency.
Transfer to a serving platter and serve hot, garnished with chopped parsley.
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