Passover Braised Chicken with Red Wine and Root Veggies

Ingredients

• 4 chicken leg quarters

• 1/2 liter dry red wine

• 2 turnips

• 1 onion

• 1 kohlrabi

• 1 celery root (celeriac)

• 1 parsley root

• 1 head of garlic

• 1 basket (about 250 g) button mushrooms

• 12 sprigs parsley

• 4 celery stalks

• 5 bay leaves

• 10 allspice berries

• Salt

• Black pepper

• About 60 ml olive oil (for frying)

Instructions

Sear the Chicken

Heat the olive oil in a wide, heavy pot. Place the chicken skin-side down and fry until golden. Turn the pieces and brown the other side as well. Remove the chicken and set aside.

Prepare the Vegetables

Peel all the root vegetables. If they are very large, cut them in half. Add them to the same pot and lightly sear until slightly softened.

Place the parsley sprigs, celery stalks, and spices over the vegetables. Peel the garlic cloves and scatter them into the pot as well.

Combine and Cook

Carefully return the chicken to the pot, arranging it in a single layer. Pour in the red wine until the chicken is covered.

Bring to a boil, then reduce the heat and simmer on low for about 2 hours.

Add the Mushrooms

Meanwhile, sauté the mushrooms in a separate pan with a little olive oil until lightly browned. Add them to the pot about 20 minutes before the end of cooking.