Shabbat Wine Chicken
This tender and aromatic Shabbat Wine Chicken features succulent chicken pieces simmered in a rich, sweet-and-savory wine sauce loaded with onions, garlic, and carrots.
Ingredients
- •3 pounds chicken thighs and drumsticks, skin-on (1.4 kg)
- •2 tablespoons olive oil
- •2 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •3 large carrots, peeled and sliced into rounds
- •3/4 cup sweet red Kiddush wine or dry red wine (180 ml)
- •1/2 cup low-sodium chicken broth (120 ml)
- •2 tablespoons tomato paste
- •1 tablespoon honey or brown sugar
- •1 teaspoon paprika
- •1/2 teaspoon dried thyme
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Pat the chicken pieces completely dry with paper towels and season both sides with kosher salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Add the chicken pieces skin-side down and sear until golden brown, about 5 minutes per side, then remove the chicken and set it aside on a plate.
- 4
In the remaining fat in the pot, add the sliced onions and cook for 8 to 10 minutes until soft and caramelized.
- 5
Add the minced garlic and sliced carrots, stirring constantly for 1 minute until fragrant.
- 6
In a small bowl, whisk together the red wine, chicken broth, tomato paste, honey, paprika, and dried thyme.
- 7
Pour the wine mixture into the pot, scraping up any browned bits from the bottom with a wooden spoon.
- 8
Return the chicken and any accumulated juices back into the pot, nestling them among the vegetables and sauce.
- 9
Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 30 minutes until the chicken is tender and cooked through.
- 10
Remove the lid for the last 5 minutes of cooking if you want to slightly reduce and thicken the sauce.
- 11
Garnish with freshly chopped parsley and serve warm.
💡 Chef tips
- You can prepare this dish a day in advance and keep it covered in the refrigerator; it actually tastes even better the next day as the flavors deepen.
- If using a sweet Kiddush wine, you may want to reduce the added honey slightly, whereas a dry red wine benefits from the full tablespoon of honey for balance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The finished chicken is melt-in-your-mouth tender, coated in a glossy, deeply flavorful red wine sauce with sweet, jammy onions and tender carrots.