Chicken Casserole is a terrific recipe for Shabbat dinner and whenever you feel like cooking for a crowd. You will need a large baking dish, roaster or Dutch oven for this recipe. The tangy sauce prepared with wine, barbecue sauce and lemon juice is delicious.
- 2 cut-up chickens, bone-in, skin on
- 3 onions, large
- 2 zucchini, medium
- 3-4 sliced carrots
- 5-6 potatoes, peeled and sliced
- ½ cup white or red wine
- 2/3 cup barbecue sauce
- 1 tbsp. lemon juice
- 1 tsp. sugar added to sauce, optional
- Salt, pepper, garlic powder, to taste
- 1 tsp. dried oregano
On a clean working surface, season chicken with salt, pepper, garlic powder and oregano. Make sure to coat pieces all over.
Brush the bottom of the baking dish with a light layer of oil and evenly distribute the prepared vegetables in the pan. Place pieces of chicken on top of vegetables in a single layer trying not to overlap.
Mix wine, barbecue sauce and lemon juice (plus sugar, if desired) together and pour over chicken.
Bake covered at 375°F for 30 minutes. Remove cover and continue to bake for an additional 20-30 minutes until ingredients are browned and completely cooked. If desired, you can double the quantity of cooking sauce to 1 1/3 cups barbecue sauce, 1 cup of wine and 2 tbsp. of lemon juice.
Serve with your favorite noodles or rice.