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Passover Seder Chicken

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I was looking for a chicken recipe for Passover Seder that would be different than my regular Shabbos chicken recipe and festive enough for the special Seder meal. My cousin Meryll emailed me her adaptation (simplification) of Joan Nathan's Patchke Pesah Chicken. The sauteed shallots, shittake mushrooms and sun dried tomatoes give the chicken intense flavor, and the marinade keeps the chicken moist. This chicken recipe is perfect for Passover Seder.

Prep Time: 15 minutes

Cook Time: 25 minutes

marinate chicken: 3 hours

Total Time: 3 hours, 40 minutes

Yield: 8 servings

Ingredients:

  • Marinade:
  • 4 Tbsp. oil
  • 4 Tbsp white wine
  • 2 Tbsp red wine vinegar
  • 2 Tbsp shallots
  • Chicken:
  • 8 chicken cutlets, boneless and skinless
  • 1/3 cup oil
  • 1/3 cup shallots
  • 20 shittake mushrooms. fresh or dried
  • 16 sun dried tomatoes

Preparation:

1. Mix marinade ingredients together in a small bowl. Pour over chicken. Marinate the chicken for at least 3 hours.
2. If using dried shittake mushrooms, hydrate them by pouring boiling water over the mushrooms, covering and letting them sit about 20 minutes. Drain and then use like fresh mushrooms.
3. In a skillet, saute the shallots and mushrooms until the mushrooms are soft. Add the sun dried tomatoes. If there is too much liquid, add about 1 Tbsp. of potato starch.
4. Place the sauteed vegetables in the bottom of a 9x13 inch casserole pan. Place the chicken pieces on top. Bake uncovered, at 400°F (200°C) for 25 minutes.

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