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Kosher Nexus
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Chicken With Red Wine BBQ Sauce

Chicken

  • 1 onion, sliced
  • 10–12 chicken thighs

Sauce

  • 2 tablespoons oil
  • 1 onion, finely diced
  • 1 and 1/2 teaspoon salt
  • 3 cloves garlic, minced or 3 cubes 
  • Frozen Garlic
  • 1/2 jalapeño, very finely diced
  • 1 inch (2 centimeters) fresh ginger, minced

Directions

Prepare the Sauce

1.

Heat oil in a saucepan over medium heat. Add onion, salt, garlic, jalapeño, and ginger; sauté for about 10 minutes, until the onion starts to brown.

2.

Add tomato paste, vinegar, honey, and wine; stir. Raise heat to high and bring mixture to a boil.

3.

Reduce heat and let it simmer for about 20–30 minutes (the longer the better). Set aside to cool.

4.

Once cooled, use an immersion blender, blender, or food processor to blend sauce until completely smooth. Store in fridge until ready to use.

Prepare the Chicken

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Divide onion slices between two ninex13-inch (20×30-centimeter) baking pans. Add about one tablespoon of barbecue sauce into each pan, and toss to coat the onions. Set aside.

3.

Place all the chicken into a large bowl. Add about two-thirds of the remaining sauce. Toss to coat each piece fully in the sauce. Place chicken over the onions in the prepared pans. Cover tightly and bake for one hour.

4.

Remove chicken from oven. Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

5.

Uncover chicken and baste each piece with additional sauce. Return to oven and continue to bake, uncovered, for 20–30 minutes, until chicken is cooked through and caramelized.

Notes:

Sauce can be made ahead and stored for a week in the fridge or longer in the freezer. For best results, prepare the chicken, freeze it raw, and bake it before serving. If you prefer to freeze the chicken fully cooked, rewarm, covered loosely, until heated through.