With Rosh Hashonah really around the corner, if you’re looking to add a new chicken dish to your holiday menu, then this is the one!!

Don’t get fooled by the name of this recipe. I know first hand that most ‘holiday’ foods require a lot of time and work, but not this dish. It’s so moist and delicious, I often forget to make it during the year and not to just serve it for holidays and company.

This fabulous recipe is taken from the Mosaic Cookbook which was created to reflect and celebrate the cultural diversity in the Montreal Jewish community. Just to let you know, all proceeds from this book are used to support women in need. Bravo to CJA’s Women’s Philanthropy group for their outstanding work!

I’d love to hear from you! Are you a fan of adding dried fruits to roasted chicken? What are your secret ingredients?
Please feel free to share your ideas and tips in the comments below:)

Holiday Chicken

(Mosaic Cookbook)
Ingredients:

  • 2 (3lb/1.5 kg) chickens, cut into 8 pieces
  • Salt and pepper, to taste
  • 2 tbs. each of dried basil and dried oregano
  • 2 – 3 tbs. of minced garlic
  • 3/4 cup of chopped dried apricots
  • 1/2 cup coarsely chopped sun dried tomatoes (dry packed)
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tbs. olive oil
  • 1/2 cup white wine
  • 2 bay leaves

Directions:
Rinse the chicken pieces well and pat them dry with paper towels. Trim the excess fat. In a small bowl mix together the salt, pepper, dried herbs and garlic. Place the chicken in a large roasting pan and rub the seasonings all over the pieces. Add the apricots and dried tomatoes to the pan.

In a bowl, combine the vinegar, honey and olive oil and drizzle evenly over the chicken pieces, coating thoroughly. Pour the wine around the chicken and add the bay leaves. Cover the pan and refrigerate for several hours or up to two days. The longer in the fridge, the better it will be!

When ready to cook, preheat the oven to 350° F.

Uncover the chicken and let it stand at room temperature for 30 minutes, and then place it in the oven. Bake for about 1 1/2 hours, basting often. When done, the skin will be golden and the juices will run clear when the chicken is pierced with a fork. Remove the bay leaves and discard.

Using a slotted spoon, transfer the chicken to a serving platter with the apricots and sun dried tomato pieces. Drizzle some of the pan juices over the chicken and serve!

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