Rosemary Chicken with Apples and Onions
- Prep Time: 20 minutes
- Cooking Time: from 4 hours to overnight
- Serves: 8
This is a wonderful fall dish, and it's perfect for a warm Shabbat lunch or a two-day holiday. The chicken and onions become sweet from the juice of the apples and the meat just falls off the bone after the long cooking time.
There is very little fat in this recipe and you can remove the skin from the chicken for an even healthier dish. Serve this dish with easy rice pilaf from the box and a steamed green vegetable for a healthy and filling meal.
- Part of Meal: Entree
- Food Type: Meat
- Service Temp: Warm
- Holiday: Rosh Hashana
- Kosher Hostess Tip:
The recipe can be made in a slow cooker if you want to make it in the morning and serve it at night, or make it a day ahead for Shabbat afternoon. It can also be made in the oven for a faster preparation. If you are preparing this dish in the oven, you should cook the chicken at 350 degrees for 3 hours in a casserole dish covered with foil. Remove the foil for the last 30 minutes.
- 2 tablespoon(s) canola oil
- 4 cup(s) sliced yellow onions (3 large onions or 5 small onions)
- 4 apples, peeled, cored, and cut into half-inch slices (any red apple will do)
- 3 chickens, cut into eighths
- 1 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground black pepper
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) ground cloves
- 2 tablespoon(s) fresh rosemary leaves, minced (6 sprigs)
- 1-1/2 cup(s) reduced sodium chicken broth (You can also use vegetable broth or chicken bouillon dissolved in water. If you use chicken bouillon, you can eliminate the extra salt in the zip-top bag)
- 1/2 cup(s) white wine (optional)
- 1/2 cup(s) plain soy milk
1. Turn slow cooker on to low heat.
2. Place chicken pieces in the zip-top bag.
3. Add salt, pepper, paprika, ground cloves and rosemary. Seal bag and shake to coat the chicken in herbs and spices.
4. Pour canola oil on the bottom of the slow cooker and arrange onions and apple slices on top.
5. Add chicken pieces on top of onion and apples. Pour broth and wine over the chicken.
6. Stir once throughout the cooking process. If the chicken has too much liquid, remove cover for an hour.
7. Depending on how long you plan to cook the chicken, and depending on your slow cooker, you may choose to leave the cooker on "low" for the duration, or switch it to "hold" or "keep warm" at some point.
8. About half an hour before serving, add soy milk and toss to coat and make the sauce creamy.