Step 1

Mix all the matzah ball ingredients and refrigerate for at least 1 hour.

Step 2

Heat 2 Tbsp oil in a large heavy-bottomed casserole dish or Dutch oven over medium heat. Meanwhile, thinly slice the onion and crush the garlic cloves. Add the chicken, skin-side down, to the pot, season with salt and pepper, and fry for 5 minutes, or until the skin is golden. Then turn the chicken pieces, season again, and fry for another 2 minutes. Remove the chicken to a large plate and set aside.

Step 3

Add the onion and a pinch of salt to the pot and fry for 8-10 minutes until golden-brown. Then add the garlic, fry for 2 minutes, and add the tomato paste (and any spices/seasonings you fancy), frying for a further 1 minute. Add the wine, scraping up any browned bits from the bottom of the pot.

Step 4

Turn the heat to low. Return the chicken (and any juices) to the pot and add enough water to just cover it. Cover the pot and cook on a low simmer for 1-1½ hours, until the chicken is tender.

Step 5

Meanwhile, bring a big pan of salted water to a boil and shape the matzah ball mix into 25-30 small balls, about a small ice cream scoop’s worth of mixture per ball, or ½ Tbsp. Turn the heat down to low, and simmer the matzah balls for 30 minutes. Remove when fluffy and just cooked through.

Step 6

When the chicken is tender, add the matzah balls to the casserole dish, cover, and cook on low heat for a further 15 minutes.