This all-in-one-dish chicken dish, made with whole legs and breast halves, includes dried apricots, carrots (locally grown are particularly good), and shallots, braised with honey, apple cider, white wine, and a splash of sherry vinegar. It will sweeten the Rosh Hashana table. The holiday begins on the evening of Sept. 20.
|3||bone-in chicken legs with thighs attached (about 2 pounds total)|
|3||bone-in chicken breast halves (about 2¼ pounds total)|
|Salt and pepper, to taste|
|1||cup white wine|
|1||cup apple cider|
|3||tablespoons sherry vinegar|
|8||small shallots, peeled and left whole|
|24||(7 ounces) dried apricots|
|4||sprigs fresh rosemary|
|2||tablespoons chopped fresh parsley (for garnish)|
1. Set the oven at 375 degrees. Have on hand 2 large baking dishes (each 9-by-13-inches).
2. Pat the chicken legs and breasts dry with paper towels. Sprinkle them on both sides with salt and pepper. Set them in the baking dishes, skin sides down.
3. In a bowl, stir together the wine, cider, vinegar, and honey. Divide between the baking dishes. Turn the chicken so that the skin side faces up. Tuck the shallots, carrots, apricots, and rosemary sprigs around and under the chicken.
4. Transfer to the oven and cook, uncovered, for 45 minutes, or until the meat and vegetables are tender and a meat thermometer inserted into the thickest part of the chicken registers 165 degrees. Transfer the chicken and vegetables to a large platter. Discard the rosemary. Sprinkle with parsley and cover loosely with foil.
5. Pour all the chicken juices into a saucepan. Bring to a boil over medium heat and simmer for 3 to 5 minutes, or until reduced by about half. Taste for seasoning and add salt and pepper, if you like. Transfer the sauce to a pitcher and serve with the chicken. Sally Pasley VargasSally Pasley Vargas can be reached at email@example.com.