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Passover Seder Lemon Wine Poached Chicken


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Passover Seder Lemon Wine Poached Chicken


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Passover Seder Lemon Wine Poached Chicken

This Passover Poached chicken is the perfect answer to your Seder Menu, moist and delicious. It’s not too hard to be an easy breezy gourmet if you know how to combine flavors like lemon and white wine, master poaching (simple, see below) and make it your mission to cook with all the adorable mini veggies on the market, like baby carrots and pearl onions.


  • Prep Time : 5 min
  • Cook Time : 35 min
  • Ready Time : 40 min




    For the chicken

    • 6 boneless skinless chicken breasts, about 3 pounds
    • 1 (750ml) bottle dry white wine
    • 1 tablespoon whole peppercorns
    • 1 teaspoon kosher salt, divided
    • 2 lemons, thinly sliced, divided
    • 2 bay leaves

    For the baby carrots and pearl onions:

    • 1 (16-ounce) bag baby carrots
    • 12 ounces pearl onions, without skins
    • 1 tablespoon olive oil
    • 1 tablespoon honey


    In a large sauce pan, cover chicken with wine, peppercorns, ½ teaspoon salt, 1 sliced lemon and 2 bay leaves. Add additional water to completely submerge chicken if not covered by wine. Bring to a boil, reduce to a simmer and cover. Cook 25 minutes or until chicken is cooked through.
    Meanwhile, prepare the carrots and onions. Preheat oven to 400°F. On a large baking sheet, toss carrots, onions, olive oil, honey and remaining ½ teaspoon salt. Spread in a single layer and roast 35 minutes or until carrots are tender.  Garnish with remaining fresh sliced lemon before serving.

    As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now


    Servings Per Recipe: 6

    Amount Per Serving

    • Calories: 429
    • Total Fat: 5.5g
    • Cholesterol: 132mg
    • Sodium: 405mg
    • Total Carbs: 19g
    •     Dietary Fiber: 4g
    • Protein: 54g


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    9 Responses to Passover Seder Lemon Wine Poached Chicken

    1. what is a good substitute for bay leaves if you do not have any? I have thyme, rosemary, italian seasonings…what do you suggest?

      • perhaps thyme is the best… after which I would go with basil — in both cases about 1/4 tsp dried per bay leaf

    2. avatar says: cindty

      what do you suggest as a substitute for bay leaves..thyme? oregano? please advise

      • perhaps thyme is the best… after which I would go with basil — in both cases about 1/4 tsp dried per bay leaf

    3. avatar says: yd321

      bay leave give such great flavor to everything. It is worth buying! Use here and also try adding one or 2 to a pot of chicken soup-amazing! Just remember to remove them before serving

      • totally agree with you!!! In soups, stews, roasted chicken and meat dishes I always use my bay leaves — a staple in my kitchen!

    4. avatar says: cindy

      Hi, quick question: I do not use lemons on Passover (peels that is, and I find it hard to peel for Passover) How much lemon juice should I substitute for this recipe. Hope you can answer before the seder night as I plan on making this….

      • Ok so you can peel the lemons and proceed as directed with sliced lemon etc… If it’s easier for you just to use lemon juice – 1 average-sized lemon will yield about 2-3 tablespoons of lemon juice and 1 tbs lemon zest — so use at least 3 tablespoons per lemon to account for rind etc… Chag Kasher V’Sameyach

    5. avatar says: Ahuva

      This indeed sounds like a great recipe! Would this work for the seder if I use a hotplate (rather than oven) to keep food warm? If yes, should it be kept warm in its poaching liquid? I would like to try to prevent overcooked or dry chicken breast, if I can.
      Would love this for the seder since it’s not roasted. Thanks!

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