3 C. dry white wine

1/3 C. Preserved Lemons

1 1/2 tsp. olive oil

2 onions, sliced and separated into rings

Cooking spray

4 (8-oz.) chicken breast halves

4 (4-oz.) chicken thighs

4 (4-oz.) chicken drumsticks

1 1/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 1/2 T. matzo meal

 

Combine 6 T. honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 C. (about 20 minutes); stir in Preserved Lemons. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray. Place chicken, meaty side up, on top of onions. Combine remaining 2 T. honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan. Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard. Place a zip-top plastic bag inside a 2-C. glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.

 

Yield:

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Fat:

Fiber: