Amazing chicken recipe for Rosh Hashanah

This aromatic chicken roast not only uses wine to enhance the flavor of the chicken but also helps to tenderize its texture. Don’t forget the onions, the whole garlic head that softens and sweetens during cooking, and the fresh herbs that bring even more aromas and flavors to this magnificent dish.

The grapes will also soften, releasing all their juices into the stew. The result is tender chicken thighs in a sauce that begs to be soaked up with rice.

Pay attention to the preparation instructions – most of the work can be done the day before. Finish the dish with a quick roasting session that takes only 15 minutes, and it’s ready to be served at your holiday table.

Ingredients for 6-8 servings:

6 whole chicken thighs (or divided into thighs and drumsticks), with skin

Salt and freshly ground black pepper

About ½ cup of oil

6 small onions, halved

1 whole garlic head, halved

About ½ liter (2 cups) of dry white wine

1 heaping tablespoon of fresh thyme leaves

3-4 rosemary sprigs

3 allspice berries

2 bay leaves

3-4 bunches of purple or green grapes, or a mix of both

Preparation:

1. Season the chicken pieces generously with salt and pepper.

3. Heat a wide pot or casserole with olive oil and brown the chicken on both sides. Add the onion halves and garlic, and sauté for a minute or two until golden.

3. Pour in the wine, add the bay leaves, allspice, thyme, and rosemary. Bring to a boil, cover with parchment paper and then the lid, lower the heat, and let the chicken cook for 30 to 45 minutes, until the meat falls off the bone. You can prepare up to this point in advance.

4. Before serving, preheat the oven to 200°C (400°F).

5. Add the grapes to the pot and roast for 10-15 minutes uncovered, along with the chicken. Ensure there are enough liquids, and if necessary, add water.

By Orly Plai-Bronstein, for Olive Tree Oil