Do you have a favorite hamantashen recipe? I know I do. (And it’s not my grandmother’s, although I do love that one too.) This one is a simple cookie dough recipe that is easy to make, has no margarine, needs no refrigeration prior to rolling out, is very easy to handle and tastes delicious. Do you have one like that? I bet you do, too! So, I’m not going to give you this recipe because you probably think yours is better anyway. (But, please, send me yours!)
Purim after Purim I experiment with different hamantashen doughs, trying to find a better recipe. Why? I don’t know. I feel like there must be an improved one out there. (Is yours?) But no matter how many I’ve tried, I still think mine is superior. Do you want to know how I got it? I take a bite out of almost every homemade hamantash that shows up at our door. (Yes, I do… Don’t judge.) With all the ones that I like, the ones that are my favorites, I just ask the sender for the recipe. Many years ago, a friend gave me her homemade hamantashen and, although I don’t remember even asking her, I now have a recipe card written out in my box that says “Cheryl F.’s Hamantashen.” And that’s it. That’s the story. This year I tried another four doughs (yes, I’m crazy that way), but Cheryl F. has still retained the number one spot.
Since I’m not giving you that recipe, I am happy to share a brand-new chicken recipe for you to try for your seuda this year! It’s always great to have a new chicken recipe in your back pocket. And, as opposed to hamantashen or brownies, I don’t think you can have just one perfect chicken recipe. It’s handy to have a few great ones to pull out when you are tired of your old standbys (or, I should say, when the kids are tired of them).
Lucky for all of us, Purim falls on Sunday this year, so there is plenty of time to plan a nice menu and cook something different from the ordinary weekday fare; something elegant, that won’t take too long (and, more importantly, is not schnitzel). Give this one a try, and then you can reward yourself with your own favorite hamantashen for dessert!
Chicken With White Wine, Lemon and Thyme
- 1 tablespoon olive oil
- 4-5 pounds boneless chicken
- thighs (pargiot)
- 2 cups dry white wine
- ½ large red onion, thinly sliced
- (about 1 cup)
- 1 head of garlic, skin on, broken into cloves
- Zest and juice of 1 lemon
- ¼ teaspoon black pepper
- 2 teaspoons dried thyme
- Lemon slices for garnish
Chopped parsley and thyme, for garnish.
Heat a large skillet and add the oil. Sear chicken thighs on both sides to brown (don’t cook all the way through) and remove the chicken to a plate and loosely cover with foil. In the same pan, add the wine and deglaze the pan, scraping up any brown bits. Add the rest of the ingredients and boil for a minute or two. Return all the chicken and any juices to the pan, pushing the chicken around to get some of the sauce on each piece. Lower the flame to a simmer, and braise the chicken for about an hour. When the chicken is done, remove the chicken from the pan to a serving plate. Cover and keep warm. Pour the braising liquid through a fine mesh sieve, pressing down on the solids. Taste the sauce and adjust seasoning to your liking, adding more salt and pepper if desired. Pour the sauce over the chicken, and garnish with thinly sliced lemons, fresh thyme or chopped parsley.
By Rachel Berger