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Infused with fruity goodness in every bite, this succulent chicken is worthy of a special occasion. Even the onions on the bottom taste amazing! It presents elegantly over rice, quinoa, or bulgur.
6 chicken bottoms, cut into pieces
1 large onion, sliced
3/4 cup dry rosé wine, such as Herzog Lineage Rosé
12 prunes
10 dried apricots
4 pieces dried mango
salt, to taste
black pepper, to taste
1 heaping tablespoon onion soup mix
Gefen Garlic Powder, to taste
2 tablespoons cranberry concentrate
2 tablespoons apple juice concentrate
2 tablespoons honey
2/3 cup Kedem Apple Juice
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with parchment paper and set aside.
Pour wine into a bowl. Add prunes, apricots, and mango and let macerate for a few minutes and up to one hour.
Meanwhile, clean chicken pieces and pat dry. Lay onion slices on the bottom of the roasting pan and place chicken on top.
Sprinkle chicken with salt, pepper, onion soup mix, and garlic powder.
In a small bowl, combine cranberry and apple concentrates with honey. Spoon the mixture over each piece of chicken, rubbing it in. Pour the wine and dried fruit around the chicken.
Cover the pan well. Bake for one and a half hours.
Reduce heat to 325 degrees Fahrenheit (160 degrees Celsius). Uncover chicken. Turn pieces over so the skin faces down.
Return to oven for 10 to 15 minutes, then turn chicken over again so the skin faces up. Pour apple juice all over chicken.
Return to oven for 15 more minutes, basting once or twice.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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