This chicken has a history that is as unusual as the chicken is delicious. The first year my parents were married, they were going to spend the first days of Pesach in Boston. They woke up on Erev Pesach to find that it had snowed (no, that isn’t a typo!) so much, that they were unable to make the trip from New York. Suddenly, they had to prepare for two seders, and two days of Yom Tov in one day, in a snowstorm. My mother ran to the corner grocery, and saw some nice fresh zucchini on sale. She bought a couple of them, and made this delicious chicken. She has served it every Pesach since then, for the Seder. Any talk of making any other dish would lead to a serious protest. This chicken has a wonderful aroma, that my family and I associate with the Pesach Seder. Best of all, it is super easy to make.
- Cook Time
- Prep Time
- 6 ServingsServings
- 3 tablespoons oil
- 3 onions, peeled and finely diced
- 4 zucchini, peeled and finely diced
- 1½ to 2 tablespoons salt
- 1 to 1½ teaspoons pepper
- 1 whole chicken
- 1 cup dry red wine
In a large pot over low heat, sauté onions in oil until translucent, about 5 minutes. Add zucchini to onions and stir. Add salt and pepper. Sauté over low heat until golden. (This can take a while, but you can leave the pot on the stove, stirring very occasionally.) When the vegetables are cooked through, rinse the chicken and pat it dry. Sprinkle salt and pepper on both sides. Add the chicken to the pot. With a spoon, place some of the vegetable mixture into the cavity of the chicken. Add wine, raise heat to medium, and bring to a boil. When the mixture is boiling, return heat to low, and let simmer for 1 ½ to 2 hours, depending on the size of the chicken. (Make sure there is always enough liquid in the pot to keep the chicken moist.) Serve over mashed potatoes, which will absorb the delicious sauce.
As seen in the Joy of Kosher with Jamie Geller Passover 2012 Magazine - Subscribe Now.