Moving past Chanukah and all the frying, it’s time to buckle down for winter. Here is a great chicken dish for a cold Shabbos night. It will warm up your Shabbos and do wonders for your palate. Enjoy!

Ingredients

2 Chickens Quartered
30 gram/s Oil
10 Onions Finely Chopped
2 tablespoon/s Vinegar
1 cup/s Dry Red Wine
1 cup/s Chicken Broth
1 teaspoon/s Thyme
1 teaspoon/s Rosemary

Preparations

1.Heat the oil in a frying pan and steam the onions until translucent. Add the vinegar and cook about 5 minutes, until most of the vinegar is evaporated. Add the wine, broth, thyme, rosemary, salt and pepper. Cook until half of the liquid evaporates.
2. Heat a heavy frying pan and add the chicken skin side down. Fry in its own juices for 2 minutes on each side. Remove chicken and remove the fat from the pan.
3. Return the chicken to the pan and pour the sauce on top. Bring to a boil, cover and cook on a low flame for 15 minutes.

Serves 8

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