Chicken in Grape Juice

Chicken in grape juice - a wonderful combination! Perfect for a Shabbat or holiday meal, or simply whenever you're in the mood.

Place the chicken pieces (I had 2 drumsticks and 1 piece of boneless chicken thigh, but you can use more - the important thing is that it all fits in the frying pan in a single layer) in a dry, preheated frying pan. Brown on both sides over high heat, watching carefully so it doesn't burn. Transfer to a separate plate.

Lower the heat under the frying pan and pour in vegetable oil. Cut one zucchini into small cubes and add it to the pan. Fry until golden. Remove and place in a separate container. Cut the carrot (1) into rounds, fry until lightly browned, remove, and add to the zucchini.

Take 4 cloves of garlic, preferably one large clove and 3 small ones, but use whatever you have. Cut the large clove into thin slices; it is needed only for its aroma. Fry until almost charred, then you can discard it. Lightly brown the smaller cloves and transfer them to the plate with the vegetables.

Cut one onion into small cubes and fry until lightly browned. Place the chicken directly on top of the onion and pour 2/3 of a bottle of grape juice into the pan.

Then, in order: add salt, pepper, and spices (I added rosemary, cumin, herbes de Provence, paprika, hot paprika, mustard seeds, thyme, oregano, ground coriander, and dried ginger), and add the vegetables from the plate. If you have adjika or hot pepper paste, you can add a spoonful.

Turn the heat up to medium-high or medium, depending on how powerful your stove is, and let the juice reduce.

When about half the juice has evaporated, check the salt and adjust if necessary + add the juice of a quarter of a lemon. Almost 3/4 of the juice you poured in should evaporate, leaving a thick, syrupy sauce with the vegetables.

Ready to eat!