Suggestions needed for make ahead chicken dish for Passover Seder

[twinmommy]

Last year I made a turkey. This year I want to free up my oven for kugels and veggies. Additionally, I was thinking if I did the entrees on the stovetop, I'll have more control over the temperature when they're served (no drying out issues either, etc.) I was thinking of a chicken stew type dish- could be bone in or cut up thigh/breast meat. I like chicken w/ 40 cloves of garlic but would like more ideas. Something I can make the day before and will be even better heated up the next day would be just great.

[Aaron]

How about Chicken Marbella. Somewhat of a blast from the past, but for some reason it just screams Jewish get-together for me. Certainly great made the day before and reheated, and very easy to make for large quantities of people.

[Nancy Berry]

This is a nice dish that can be reheated successfully:

Artichoke and Chicken Casserole

1 lemon, halved
4 medium artichokes, trimmed, quartered and fuzzy chokes removed, or
8 baby artichokes (see note)
1 chicken, cut into 8 pieces
Salt
Ground black pepper
2 tablespoons matzo cake meal (see note)
3 tablespoons olive oil
2 medium onions, finely chopped
1/2 lb. cremini (brown) mushrooms (or white mushrooms if you can't find these), sliced (opt.)
1 cup dry white Passover wine
3 cloves garlic, minced
2 large tomatoes, peeled, seeded and coarsely chopped, or
1 can diced tomatoes (14 1/2-ounce) drained
2 cups chicken broth

Squeeze lemon juice into a large bowl of cold water. As you prepare the artichokes, drop them into lemon water to prevent browning. Set aside.

Sprinkle chicken with salt and pepper to taste; coat lightly with cake meal. Heat oil in a deep 12-inch large skillet over medium heat.

Add chicken to skillet; cook until both sides are lightly browned. Add onions, mushrooms, wine and garlic; simmer until wine is reduced by half. Meanwhile, preheat the oven to 350 degrees.

Drain artichokes; add to chicken. Stir in tomatoes and broth; bring to a boil.

Transfer chicken and sauce to an ovenproof casserole. Cover; transfer to the oven and bake until tender, about 1 hour. If desired, spoon off sauce, pour into a large pot, and boil until sauce thickens. Pour over chicken and serve.

Note: If you use baby artichokes, cut off the stems and snap off the green leaves. When you reach the ring of yellow leaves, cut off the top of each artichoke, then halve them. If you are not cooking during Passover, you can substitute all-purpose flour for the cake meal.

[Niki Rothman]

Chicken Marbella? What is it?

[Ed]

For holiday dinners, I roast the bird the night before, carve it and refrigerate it overnight in a gravy made with pan drippings and broth. Just heat it up in the oven before serving. Saves a lot of hassle and is always juicy.

[Niki Rothman]

Chicken fricasee is something my mother and grandmother made stovetop that tasted very Jewish to me. Brown chicken pieces (a small bird is more tender)and remove. add flour and a teaspoon of paprika to the pot and fry to make a roux - but don't burn. Add chopped celery, chopped bell pepper, minced onion and garlic. Add hot chicken broth with some white wine - stir to mix roux into liquid. Add chicken pieces & 4 bay leaves. When it comes to a low boil add meatballs made with a pound of ground chuck or sirloin (grass fed free range if possible), 1 small onion - minced, 1 egg, 1/3 cup dry bread crumbs, s & p. Simmer, covered until chicken meat comes easily off the bone - perhaps 45 minutes. Remove fat from surface (I use paper towels), add salt and pepper to taste.