Chicken Vegetable Medley

Pomegranate Red Wine Chicken

Michal Frischman
Moshe Wulliger

The succulent sauce is worth the long preparation. Your guests will thank you.

Type: Meat Prep Time: 200 minutes Level: Not mentioned

Main ingredients

1 tablespoon Gefen Olive Oil

1 red onion, diced

1 clove garlic, crushed

1 8-ounce can (225-milliliter) Gefen Tomato Sauce (or 1 cup)

1 cup pomegranate juice

1 cup Jeunesse Cabernet Sauvignon or other cabernet sauvignon

1/4 cup maple syrup

1 teaspoon salt

1/2 teaspoon black pepper

8 chicken bottoms or 16 drumsticks (frenched, for best presentation!)

Prepare the Chicken

Heat olive oil in a small saucepan and sauté onion and garlic until translucent. Add remaining ingredients, aside from the chicken, and bring to a boil. Reduce to a simmer and cook until alcohol flavor has mellowed, about 20 minutes. Remove from heat and allow to cool.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.

Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.

Kosher.com