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Recipe Collection

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Braised Lemon Chicken with Herbs

Braised Lemon Chicken with Herbs Related:   meat, North America, Rosh Hashanah, Shabbat, Sukkot

Prep time: 25 minutes

Cook time: About 2 hours

Yield: 6 servings

This is a special occasion chicken dish that is extremely moist. Reprinted with permission from Cooking Inspired.


  • 6 chicken leg quarters
  • ¾ cup all-purpose flour
  • 2 tablespoons oil + 1 teaspoon
  • 1 Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup white wine (semisweet or sweet)
  • Juice of one lemon
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 1¼ cups chicken broth
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 1 teaspoon ground coriander
  • ¼ teaspoons salt and freshly ground black pepper


Preheat oven to 350 degrees. Coat the chicken legs with the flour. Heat 2 tablespoons of oil in a large oven-proof pan or shallow pot with a lid, on medium to high heat.  Add chicken in single layer and sear for about 5 minutes on each side. (You may need to do this in batches.)  Remove chicken and set aside.  Add one teaspoon oil to the same pan and sauté the onion and garlic until soft. Add wine and let cook until sauce is reduced by half.  Add the remaining ingredients and cook for about five minutes until flavors are melded. Add the chicken into the sauce, spooning sauce over the chicken pieces to cover, then cover pan and bring to a boil.  Bake for 1 ½ hours.  Serve with sauce.

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