Israeli Chicken by Nancy Cowan

1. 1

   Marinate chicken in wine and OJ for 1 hour.

2. 2

   Slice onions and celery

3. 3

   Place chicken skin side down over onions and celery, bake at 375 uncovered until brown

4. 4

   serve with orange slices

5. 5

   for Rosh Hashana, Nancy adds a little honey and replaced some prunes and raisins with dates.

6. 6

   Nancy also says she makes it with the wine and OJ without marinating, or cooks it In a skillet and then just browns it in the oven to make it look pretty.

* Per serving · 4 servings · Values may vary.

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