Whoever celebrates with us, this New Year’s Chicken always features. Before my first Rosh Hashana feast I consulted just about everyone who was willing to speak to me ad nauseum about the menu and their top dishes. And this recipe won. It came from a friend, and stole my heart on the first attempt as it so reminded me of that old Silver Palate classic, Chicken Marbella (a staple at all childhood family celebrations). The recipe has now evolved over the years and now includes apples, red onion, and cider vinegar.
This is the ideal party dish. The chicken pieces (I always use thighs for consistency) needs to be prepared in advance and marinade at least overnight, and up to two days, so the prep is taken care of well ahead of any guests walking through your door. I even sometimes marinate it Nigella style, with all the aromatics (minus fruit, olives and capers) in the freezer for up to two weeks, then just defrost, add the rest of the ingredients and cook. Easy peasy.
So while this is my New Years Chicken, saved only for our large annual Autumn gathering, I urge you to make this for any get together of friends or family. And for anyone like me who is also making a feast next week or any time in the year ahead, here are some ideas of the kind of dishes (aka a sample menu) I will serve for our intimate crowd of 45 (and growing) next Monday
For all of you celebrating next week, I wish you a happy and healthy New Year, and for all of you with any excuse to share a meal with friends and family in the months ahead, happy cooking, and enjoy.
This chicken definitely derives its flavours from Chicken Marbella, with its sweet and salty mix which truly works a treat.
This can easily be scaled up for a crowd, but do not double the liquid amount, as there will be too much juice in the pan for the chicken pieces to brown properly.
New Year’s Chicken
- 16 chicken thighs
- 3 large red onions, sliced into half moons
- 1 head of garlic, cloves separated but no need to peel
- 4 medium apples peeled, cored and cut into quite thick slices (about 8 -12 slices per apple depending on their size)
- 250g (1cup) pitted prunes
- 100g (approx 1/2c) pitted green olives, drained
- 60g ( approx 1/3 cup) capers, drained and rinsed
- 2 tbsp dried oregano
- 4 fresh bay leaves
- salt and pepper
- 125ml (1/2 cup) cider or white wine vinegar
- 250g (3/4 cup) honey
- 125ml (1/2 cup) olive oil
- 250g (1 cup) dry white wine (or I sometimes use Vermouth, but Marsala also works)
- Sprinking of chopped parsley for garnish (optional)
- Combine all ingredients in 2 large ziplock bags and marinade overnight or upto 2 days
- When you are ready to cook, Preheat oven to 190C Take out of the fridge an hour before cooking and bring to room temperature (about 1 hour before cooking)
- Place all chicken pieces skin side up in a large roasting tin and surround my marinade and liquid
- Cover with foil and cook for 30 minutes
- Uncover and baste and continue to cook for further 30 minutes until caramelised
- Sprinkle with parsley, if using
- Can be served warm or at room temperature
- Enjoy!
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Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
