Ingredients
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1/2 cup golden raisins
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1/2 cup dry red wine
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1 (4.25 lb) pkg chicken leg quarters value pack (4 count)
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2 tbsp olive oil, divided
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2 shallots, thinly sliced
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1 (14.4 oz) pkg frozen pearl onions, thawed and drained
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3 cloves garlic, minced
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2 tbsp matzo meal
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1/2 cup low-sodium chicken broth
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2 cinnamon sticks
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1 lemon, divided
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1 Gala, Fuji, or Honeycrisp apple
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2 tbsp honey
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1/2 cup toasted and finely chopped walnuts
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1/4 cup chopped parsley
Steps
1
In a small bowl, soak the raisins in the wine. Pat the chicken dry with paper towels and season with salt and pepper. In a large Dutch oven, heat 1 tbsp oil on medium-high. Add half the chicken to pot and cook 3–5 min. per side, until golden. Transfer seared chicken to a plate (chicken will not be cooked through). Add remaining 1 tbsp oil to pot and repeat with remaining chicken.
2
Reduce heat to medium. Add the shallots and onions and season with salt and pepper. Cook 2–3 min., until softened, stirring occasionally. Add the garlic and matzo meal and cook 1 min., stirring constantly.
3
Stir in the raisins with wine, chicken broth, and cinnamon sticks, scraping up any browned bits from bottom of pot. Cut lemon in half and squeeze juice from one half into pot, catching any stray seeds (reserve remaining half for the relish). Add lemon half to pot and season with salt and pepper. Bring to a simmer. Simmer briefly, until slightly reduced, stirring occasionally. Return chicken and any juices to pot. Cover and simmer 50–60 min., until chicken is cooked through and liquid has slightly thickened.
4
Meanwhile, core and finely dice the apple. Into a medium bowl, from remaining lemon half, grate zest and squeeze juice. Add diced apple, honey, walnuts, and parsley and season with salt and pepper; toss to combine. To serve, transfer chicken to platter and use a slotted spoon to add onions and raisins to platter. If desired, drizzle cooking liquid over chicken. Serve apple-walnut relish with braised chicken.
Tips
Use a kosher red wine for Passover.
