Description

Beef brisket is the most common latke pairing during Hanukkah. But for those looking to eat less red meat, or who simply want to switch up their holiday main-dish game, try braising chicken in a traditional brisket sauce. Heaped with sliced onions and flavored with red wine, paprika, and a touch of honey, the chicken is falling-off-the-bone tender with a deeply craveable sweet-savory sauce. And since chicken cooks significantly faster than a side of brisket, Hanukkah dinner doesn't take all day to prepare.

Directions

1. Heat 2 tablespoons oil in a large Dutch oven over medium until shimmering. Sprinkle chicken with 1 tablespoon salt and pepper. Working in 3 batches, arrange chicken pieces, skin sides down, in Dutch oven; cook until browned on both sides, 4 to 5 minutes per side. Set aside. Wipe pan clean; add remaining 2 tablespoons oil.
2. Add onions and garlic to Dutch oven; cook over medium, stirring occasionally, until lightly browned, about 8 minutes. Stir in tomato paste, paprika, and onion powder; cook 30 seconds. Add wine and vinegar; cook, stirring constantly and scraping up browned bits, until mixture thickens, about 1 minute.
3. Stir in tomatoes, broth, honey, bay leaves, and remaining 1 teaspoon salt. Nestle chicken into mixture; bring to a boil over medium-high. Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.
4. Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes. Discard bay leaves. Transfer chicken to plates; spoon sauce over chicken.