Make Passover Seder Chicken

Shallots add a flavor punch to this chicken dish. Marie Iannotti
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • marinate chicken: 3 hrs
  • Yield: 8 servings

If you're looking for a chicken recipe for Passover Seder that's different than regular Shabbos chicken and festive enough for the special Seder meal, here you go. This is a simple adaptation of Joan Nathan's Patchke Pesah Chicken. The sauteed shallots, shiitake mushrooms ​and sun-dried tomatoes give the chicken intense flavor, and the marinade keeps the chicken moist.


  • Marinade:
  • 4 tablespoons oil
  • 4 tablespoons white wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons shallots
  • Chicken:
  • 8 chicken cutlets (boneless and skinless)
  • 1/3 cup oil
  • 1/3 cup shallots
  • 20 shiitake mushrooms (fresh or dried)
  • 16 sun-dried tomatoes

Steps to Make It

  1. Mix marinade ingredients together in a small bowl. Pour over chicken. Marinate the chicken for at least 3 hours.

  2. If using dried shiitake mushrooms, hydrate them by pouring boiling water over the mushrooms, covering and letting them sit about 20 minutes. Drain and then use like fresh mushrooms.

  3. In a skillet, saute the shallots and mushrooms until the mushrooms are soft. Add the sun-dried tomatoes. If there is too much liquid, add about 1 tbsp. of potato starch. ​

  4. Place the sauteed vegetables in the bottom of a 9x13 inch casserole pan. Place the chicken pieces on top. Bake uncovered, at 400°F (200°C) for 25 minutes.