This chicken is simple to make, yet superb in taste. Just saute onions, pour grape juice over the chicken as it cooks, and then sit back and accept the compliments!
- 5 large onions, sliced -
- 4 Tbls oil -
- 2 chickens, de-skinned and cut into eighths or 4½ lbs. (2 kilo) chicken cutlets cut lengthwise into long wide strips -
- 1–1½ cups dark grape juice -
- 1–1½ tsp salt -
1. In a 6-quart pot or Dutch oven, saute the onions in oil for approximately 15 minutes, until just golden (not brown or crisp). Add the skinned chicken to the pot (“skin side” down) and brown for a few minutes, until the edges appear cooked.
2. Add the grape juice and salt. Bring to a boil. Lower the heat and mix gently so all pieces of chicken are sitting in the juice. This assures that all pieces will be evenly colored. Cook for 1½-2 hours.
If using fillets, cook for much less time, approximately ½-¾ hour. Chicken will then have a dark tinge to it. When serving, remove the chicken carefully from the pot, as it will be very soft, and you don’t want it to fall apart.
Note: Using skinned chicken is much healthier, and it is the only chicken we use in our house. You can ask your butcher to skin it for you, or do it yourself.
Tip: This recipe is excellent for people who don’t use any condiments on Pesach, as you can serve a really delicious chicken using hardly any ingredients. I also serve this chicken during the year when I have lots of company, along with other chicken dishes, and there usually isn’t any left.