1. Wet chicken in water and coat with matzo meal.
  2. In a large pan, brown chicken on both sides then remove from the pan.
  3. Add garlic powder and oil to pan and sauté onions, peppers, and carrots.
  4. After sautéed, add the Manischewitz Cream White Concord Wine, stirring for 1 minute.
  5. Now add the chicken back to the pan and bring the pan to a boil.
  6. Reduce heat to very, very low heat for 45 minutes.
  7. Cover, stirring occasionally so food does not stick (add water if necessary).
Serves: 4.

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