For an alternative to schnitzel or classic roast chicken (recipes coming soon) on Rosh Hashanah, this recipe guarantees moist chicken even on the second day of a two-day yom tov. I have made it for years, but I think the recipe was originally given to me by my friends Anna and Josh, big DC gourmands and experts in all things fleishig. This is definitely going on my Rosh Hashanah table this year!
1 whole chicken fryer, cut in 8ths.
1 entire head garlic, peeled (16 cloves approx.)
1 bottle dry white wine (I recommend California Chardonnay or , but not too oakey, and not too expensive. Try Baron Herzog, Chardonnay 2007
1 bunch fresh thyme
2 lemons, cut in eighths.
1 tsp herbes de provence spice blend (optional)
salt and pepper to taste.
Arrange raw chicken in a deep baking pan. Salt and pepper chicken generously. Distribute garlic cloves, thyme sprigs, sliced lemons and herbes de provence evenly among the chicken pieces, and bathe in white wine. Cook covered at 375 degrees for 1 hour. Remove covering and bake uncovered for an additional 1 hour. Can be easily refrigerated, in the wine sauce, and reheated again and again. The flavor just gets better, and the chicken only more moist.
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