Return to Main Recipes Page/Return to Home Page
2 large onions, chopped
Fry onions in a generous portion of olive oil in a large sauteur-type of pan with a lid.
Brown parts from chickens, add garlic to taste, sliced carrots, peeled fresh tomatoes, red wine, and fresh herbs to taste--I use basil ezov (hyssop??) and oregano.
I bring this to a boil, cover, then place it on low heat for 40 minutes. At this point the chicken is eatable, so there is no problem to leave it on the heat. After this it goes on to the hot plate for as long as needed. A few hours later, the chicken goes red through and through.
Poster's Notes:
We have many variations on this, such as pureed colorful peppers instead of the tomatoes, or a yellow version, but the principle is the same: cook the chicken to the minimum "eatability" by the time Shabbat starts, then leave it in something liquid for several hours.
Posted by Ariel Vered
Nutritional Info Per Serving: N/A
Olive oil
1 or 2 chickens, skinned and boned
Garlic, to taste
3 to 4 carrots, sliced
4 to 6 fresh tomatoes, peeled
1 cup red wine
Fresh herbs, to taste
If you have a good Dutch oven, that might be a better option than the pot.