Best Rosh Hashanah Braised Chicken Recipe 2018
It's the perfect main dish for Rosh Hashanah—or any fall night, for that matter
It's tempting to just think "apples and honey" when you think of Rosh Hashanah, but those two ingredients alone don't make a feast that befits the Jewish New Year. This baked chicken recipe comes from Leah Koenig's excellent new handbook, Little Book of Jewish Feasts. It's full of tradition-meets-modern recipes for all the Jewish holidays, but even if you're not in celebration mode, you'll find plenty to enjoy: like this braised dish with its floral quinces (which are related to apples) and pop of honey-induced sweetness.
Reprinted from Little Book of Jewish Feasts by Leah Koenig with permission by Chronicle Books, 2018
Chicken with Quince and Almonds
Learn how to make this recipe for braised chicken with quinces, which is perfect for fall—especially as the main course for a Rosh Hashanah feast.
Ingredients
- ½ cup sliced almonds
- 3 large quinces, peeled, cored and sliced into ½-inch wedges
- 4 pounds skin-on chicken thighs and legs, patted dry
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil, plus more as needed
- 1 large onion halved through the root and thinly sliced
- 1 teaspoon ground cinnamon
- 1 cup chicken stock
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon saffron threads, crushed
- Chopped fresh flat-leaf parsley, for serving
Directions
- Put the almonds in a small sauté pan set over medium-low heat and toast, shaking the pan occasionally, until fragrant and lightly browned, about 5 minutes. Remove the pan from the heat and let cool; set aside.
- Layer the quince wedges on the bottom of a large casserole dish; set aside. (The quince will turn brown as it oxidizes—that is okay.) Sprinkle the chicken pieces on both sides with salt and pepper. Heat the 2 tablespoons of vegetable oil in a large sauté pan set over medium-high heat. Working in batches, brown the chicken pieces, starting skin-side down and flipping once, until browned on both sides, 8 to 10 minutes per batch. If the bottom of the pan begins to look dry, add a little more oil, as needed. Layer the browned chicken pieces on top of the quince.
- Preheat the oven to 375°F, then make the braising liquid: Set the same sauté pan you used to brown the chicken over medium heat. Add the onion and a pinch of salt and pepper and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir in the cinnamon and cook for 1 minute.
- Whisk together the stock, vinegar, honey, saffron and ½ teaspoon salt in a medium bowl. Add the mixture to the pan, scraping up any browned bits from the bottom of the pan. Turn the heat to high, bring to a boil, then carefully pour the braising liquid over the chicken and quinces. Cover the dish with aluminum foil and cook in the oven until the chicken is fork-tender, 50 to 55 minutes. Remove from the heat and let rest.
- Meanwhile, transfer 1½ cups of the braising liquid to a saucepan set over high heat, and bring to a boil. Cook, stirring often, until the liquid reduces by two-thirds, 10 to 15 minutes. Spoon the reduced sauce over the chicken and sprinkle with toasted almonds and parsley. Serve hot. Store leftovers, covered, in the fridge for up to 3 days.
Nutrition
| Calories per Serving | 839 |
| Total Fat | 59.3 g |
| Saturated Fat | 14.4 g |
| Trans Fat | 0.3 g |
| Cholesterol | 297.5 mg |
| Total Carbohydrates | 22.1 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 7.8 g |
| Sodium | 1,062.5 mg |
| Protein | 53.3 g |
