Polish-American Wedding Chicken (Ślub z Kurczaka)

chicken in oven
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Prep: 15 mins
Cook: 95 mins
Total: 110 mins
Servings: 4 servings
Nutrition Facts (per serving)
752 Calories
61g Fat
4g Carbs
46g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 752
% Daily Value*
Total Fat 61g 78%
Saturated Fat 9g 45%
Cholesterol 152mg 51%
Sodium 213mg 9%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 46g
Vitamin C 2mg 9%
Calcium 35mg 3%
Iron 2mg 14%
Potassium 446mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Polish-American chicken recipe is referred to as Polish wedding chicken because it was often prepared this way for nuptials (ślub), festivals, and church suppers.

The meat is moist and it falls off the bones. Once it comes out of the oven, it holds well in a steam table pan, making it perfect for buffets or family-style dinners so popular at Polish-American receptions.

This recipe makes a variable amount. Plan on 3/4 pound uncooked chicken per number of servings desired and one large onion for every four servings.

Check out these other popular Polish-American wedding foods.

Ingredients

  • 1 fryer chicken, cut up, patted dry

  • Paprika, to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Neutral oil. such as canola or vegetable oil, for deep-frying

  • 1 large onion, sliced thinly

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 450 F. Season chicken with salt, pepper, and paprika. Rub all over with oil. Place in an uncovered roasting pan and bake 15 minutes, turning once.

  3. Reduce heat to 350 F. Scatter sliced onions over chicken, cover and bake 60 to 80 minutes, basting frequently with stock and/or pan drippings, until golden brown and an instant-read thermometer inserted into the thickest part of the dark meat registers 165 F. If chicken isn't browning, remove the cover.

  4. The chicken breasts will be done before the legs and thighs. When the breasts reach 165 F, remove them to a platter and loosely cover with aluminum foil while the dark meat finishes cooking. 

  5. Serve with pan drippings and the onions from the roasting pan that have caramelized.

  6. Enjoy.

Greek Weddings Have Nothing on Polish Weddings

Greek weddings are notorious for large, splashy affairs that go on forever. Well, Polish weddings are very similar.

In America, the Polish diaspora or Polonia observes different wedding food customs from state to state and from family to family. But, basically, a wedding reception meal is marked by a good hearty soup, braised meats, sausages, sauerkraut, salads, bread, and desserts galore, in particular, chruściki, known as angel wings in English.

Old Country Polish Weddings

Years ago, weddings frequently were celebrated for three or more days. On the wedding day invited guests gathered at the bride's home where musicians played as they accompanied the wedding party all the way to church. 

The parental blessing and presentation of bread and salt to the couple before the actual ceremony was as important as church rite itself. If a mother or father had died, the wedding party would stop at the cemetery to ask a blessing of the deceased parent.

To this day, many of these customs still exist in Poland.