"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Succulent Chicken Recipe

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This recipe for Succulent Chicken, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 large onions, sliced
4 T. oil
2 chickens, skinned and cut into eighths or 4 ½ lbs. boneless chicken, cut lengthwise into long, wide strips
1-1½ c. dark grape juice
1-1½ t. salt

Directions:
Directions:
In a 6-quart pot or Dutch oven, sauté the onions in oil for approximately 15 minutes, until just golden (not brown or crisp). Add the skinned chicken to the pot ("skin" side down) and brown for a few minutes, until the edges appear cooked. Add the grape juice and salt, to taste. Bring to a boil.
Lower the heat and mix gently so all the pieces of chicken are sitting in the juice. This assures that all pieces will be evenly colored. Cook for 1 ½ - 2 hours.
If using fillets, cook for much less time, approximately ½-¾ hour. Chicken will then have a dark tinge to it. When serving, remove the chicken carefully from the pot, as it will be very soft and you don't want it to fall apart.

 

 

 

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