Hanukkah Chicken

A Festive Hanukkah Feast: Applesauce-Braised Chicken and Giant Latkes

Hanukkah, the Festival of Lights, is a time for family, friends, and of course, delicious food! This year, I decided to put a fun twist on a classic Hanukkah meal. Forget fiddling with tiny latkes; I'm all about efficiency and maximum flavor. My solution? One giant latke, sliced into wedges, served alongside tender, applesauce-braised chicken thighs. It’s a showstopper that’s surprisingly easy to make.

The secret to the perfect giant latke lies in properly draining the shredded potatoes. Trust me, taking the time to wring out as much moisture as possible is key to achieving that wonderfully crisp exterior. I used a combination of clean dish towels, squeezing out the liquid in batches. The result? A latke that's golden brown and delightfully crunchy, a far cry from any soggy disappointment.

While the giant latke broiled to perfection (the broiler adds such a beautiful crispiness), I focused on the chicken. I opted for boneless, skinless chicken thighs for their tenderness and flavor. Searing them first in a hot skillet ensures a beautiful golden-brown crust, sealing in all those delicious juices. Then, the real magic happens – braising them in a rich and flavorful sauce made with applesauce, white wine, and thyme. The applesauce adds a touch of sweetness that perfectly complements the savory chicken, creating a harmonious blend of flavors.

The applesauce-braised chicken is unbelievably tender and juicy. The sauce itself is a masterpiece – rich, slightly sweet, and deeply aromatic. And the addition of those caramelized apple slices adds another layer of texture and sweetness. I served it all with a light sprinkle of fresh parsley and lemon zest, adding a touch of brightness and freshness to the dish.

This Hanukkah meal is perfect for a cozy family gathering or a festive get-together with friends. It’s a beautiful and delicious alternative to traditional Hanukkah fare, showcasing the magic of simple ingredients transformed into something extraordinary. And the best part? The cleanup is significantly easier than wrestling with dozens of individual latkes!

Serving Suggestions: For a truly complete Hanukkah spread, consider serving this dish alongside traditional accompaniments like creamy horseradish, sour cream, or a vibrant green salad. The crispy latke wedges provide a wonderful textural contrast to the tender chicken. You could also add a side of roasted root vegetables to round out the meal.

This Hanukkah, let's embrace a little innovation and enjoy a festive meal that's both delicious and easy to prepare. Happy Hanukkah everyone!

Step-by-step

• Place a rack in oven as close to broiler as possible; preheat broiler. Season chicken on all sides with cayenne, 1 Tbsp. salt, and 1 tsp. black pepper. Let sit 10–15 minutes.
• Meanwhile, working in batches, wring out excess moisture from shredded potatoes and onion in a clean dish towel over the sink (the more liquid you remove, the crispier your latkes will be, so take your time and use several towels if necessary). Transfer potatoes and onion to a large bowl.
• Whisk matzo meal, 2 tsp. salt, and 1 tsp. pepper in a medium bowl. Add egg and whisk to combine. Add to potato mixture and mix to evenly distribute.
• Heat 1/4 cup oil in a 10" ovenproof (preferably cast-iron) skillet over medium-high until shimmering. Carefully transfer potato mixture into hot oil in skillet and use a rubber spatula to spread it into an even layer, pressing to flatten as much as possible. Cook until edges are just starting to brown, about 5 minutes. Brush 2 Tbsp. oil over and transfer skillet to broiler. Broil, checking often to make sure latke isn’t burning, until top is crisped and deeply golden brown, 10–12 minutes.
• While latke is in the oven, heat remaining 2 Tbsp. oil in a large skillet over high. Working in 2 batches, cook chicken flat side down until golden brown, about 4 minutes. Turn and cook until other side is golden brown, about 1 minute. Transfer to a plate.
• Cook apples in hot oil and fat in pan over medium-high heat, stirring occasionally, until caramelized and softened, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half, 2–3 minutes. Using a slotted spoon, transfer apples to a medium bowl, leaving reduced wine behind in skillet. Add applesauce, thyme, and 3/4 tsp. salt to skillet and stir to combine. Nestle chicken into sauce in skillet. Pile apple mixture over chicken. Cover and cook over medium heat until chicken is cooked through, about 15 minutes.
• Carefully invert skillet with latke onto a cutting board, then slice latke into 8 wedges.
• Drizzle lemon juice over chicken. Toss parsley, lemon zest, and 1/4 tsp. salt in a small bowl. Sprinkle over chicken and apples. Serve chicken with latke wedges alongside.