Prep 5 mins
Cook 2 hrs
This one is so easy, I'm embarrassed to enter it here. This recipe has gotten me thru impossible seasons with just too many guests, not enough help, and NOT enough time. It is truly delicious, and somehow, men, in particular, cannot get enough of it. I got this recipe from a friend, who got it from a friend, and so on. Please pass it along to another harried person. BTW, it is pretty versatile. If you don't have sweet wine, try some not so sweet wine and toss in something sweet (honey? sugar?) (not too much) to give it that nice flavor. You can use red or white wine. Whatever is laying around the house.
- 2 roasting chickens, cut up
- garlic powder
- 1 large onion, sliced thin (or two small onions, sliced thin)
- 2 cups sweet wine
- Put the chicken in a baking pan. Sprinkle with garlic powder. (Don't be skimpy; you can never have too much garlic on chicken!).
- Lay the onion pieces atop the chicken, spreading them around.
- Unceremoniously, pour the wine over the chicken.
- Cover and bake at 350F for 90 minutes; then uncover and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin.
I made this a long times ago but I guess I forgot to review it. I'm adding it to my passover list. It was very good, I used Mogen David Blackberry Wine, chicken thighs, and lots more onions. Yummy and easy.
My family and I liked this, and it had a great flavor, but the chicken and onions didn't brown. Instead, when I uncoverd the baking pan after 90 minutes, there was a LOT of liquid, which remained even after the 30 minutes more of baking. That turned out fine, because I poured the juices off into a saucepan and reduced and thickened them to serve over the chicken, but this step did make the recipe a little more timeconsuming than I expected. Maybe I should leave the cover off the pan altogether and just baste occasionally to get the browned chicken and crisp onions I was hoping for?
My family eats chicken every week, and I've got to say that this recipe that i made during Passover was a big hit with the family. The only thing I have to add is that I should have turned the chicken over when I took off the tin foil. Even though I poured the wine over the chicken the bottom of the chicken turned out sweeter than the top of the chicken. For this recipe I used white wine.