This recipe is from Haaretz's archives.

Serves four.


4 chicken quarters (thigh-and-leg pieces, cut in half ), about 1 kg. total
2 tbsp. olive oil
1 large onion (or 2 medium ), peeled and diced
3 carrots, peeled and diced
3 celery stalks, diced
10 sage leaves, chopped
1 cup shelled walnuts, coarsely chopped
1 cup kasha
2 cups water
salt and pepper


Season the chicken with salt and pepper. In a broad, heavy-bottomed pot that is oven-safe, heat the oil over a medium fire. Patiently saute the chicken, skin-side down, until it turns golden and crispy. Turn over and brown the other side.

Remove the chicken; set aside. To the pot with the fat from the chicken add the onion, carrots and celery; saute until they turn golden brown (7-10 minutes ). Add the sage and walnuts to the vegetables; saute for another minute. Add the kasha, mix well and add the water.

Season with salt and pepper, bring to a boil, cover and cook over low heat for around 20 minutes.

Place the chicken pieces on top of the kasha and vegetables without mixing. Cover and bake for 40 minutes in an oven set to 180 degrees. If desired, add a drizzle of lemon juice over the dish.