title=”Rosh Hashanah Chicken with Cinnamon and Apples from Metz”>Rosh Hashanah Chicken with Cinnamon and Apples from Metz
This recipe is now one of our favorites! right now the chicken and onions are marinating in the wine and spices. mmmmm – it’s absolutely delicious. we actually got manishewitz (have no idea how to spell that…) wine instead of the white. and i always use chicken breasts instead, which inevitably cuts down on the cooking time. I start with 30 minutes, check it and go from there. i also add a few handful of raisins when i add the apples – it’s a great flavor combo
- One 3 1/2-to-4-pound roasting chicken ( 4-6 chicken breasts)
- Salt and freshly ground pepper to taste
- 1 teaspoon ground cinnamon
- 1 onion, peeled and cut into chunks
- 1 cup chicken broth
- 1 1/3 cups white wine
- 3 apples, cored and cut horizontally into 4 pieces (the French would use reine-des-reinettes apples or pippins, but Fuji apples are fine)
- 2 tablespoons sugar
Preheat the oven to 375 degrees.
Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.
After the chicken has been cooking for 45 minutes, surround it with the apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine, and roast for about 45 more minutes, or until the apples are very soft and the chicken is cooked.