Chicken Fricassee

Slow cooking of the onions creates the extraordinary flavor of this dish. Serve with rice or oven roasted potatoes. Perfect main course for Rosh Hashanah.


1 (4-pound) chicken cut up into 8 pieces

4 tablespoons olive oil

2 large sweet onions, sliced into rings

2 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes


1/2 teaspoon thyme leaves

1/4 teaspoon ground allspice

1/2 cup water

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat 2 tablespoons of oil in a large non-stick skillet. Add chicken pieces skin side down and cook, turning until chicken is browned. Remove from pan. Discard pan juices.
In the same skillet heat remaining 2 tablespoons oil. Add onion slices and simmer covered about 12 minutes, stirrring occasionally. Add garlic and saute uncovered until onions are golden brown. Add remaining ingredients, including chicken pieces. Cover and cook 30 minutes or until chicken is very tender. Can be prepared early in the day, refrigerated and reheated for dinner - the flavors just get better.
Serves: 4