Chicken with garlic and white wine for Rosh Hashanah and Passover
A Syrian-inspired dish inspired by Meir Danon’s Sephardi grandmother. Works well on Passover, too.
This recipe is from Haaretz's archives.
4 chicken thighs
4 chicken legs 20 garlic cloves, crushed
1 1/2 cups dry white wine
1/3 cup olive oil
salt and white pepper
Sprinkle the chicken pieces on both sides with salt and white pepper. Heat the olive oil in a wide pot over low heat. When hot, add the chicken, skin side down, and gently brown for 20-25 minutes, turning the chicken pieces every few minutes. Keep the heat low so as not to burn the oil. When the chicken is brown and almost cooked, add the crushed garlic and mix well. Stir for a few moments; then slowly add the white wine. Bring to a boil and cook, covered, for 15-20 minutes. Transfer to a serving dish and serve immediately.
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