Rosh Hashanah Chicken with Cinnamon and Apples

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By Joan Nathan

Serves 6
1 4-pound roasting chicken
Salt and pepper to taste
1-teaspoon cinnamon
1 onion, peeled and cut into chunks
1-cup chicken broth
1 1/3 cups white wine
3 apples, cored and cut horizontally into 4 pieces (Fuji apples and granny smith apples)
2 tablespoons sugar
Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and ½ teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine and roast for about 45 more minutes or until the apples are very soft and the chicken is cooked.

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