| Pantry Makes Perfect |

Corned Beef Topped Chicken

Photography by Faigy Grossmann

Are you always on a hunt for a new Shabbos chicken recipe? Something not too complex, yet flavorful enough to be special? I know I am, and I usually need to work with ingredients I have in my kitchen because I fail to plan my recipes before I shop. I played around with this the other week, and my family deemed it Family Table worthy. I hope you’ll agree.


  • 6 chicken bottoms (bone in, skin on)
  • ¼ cup mayonnaise
  • salt and pepper, to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 cup cornflake crumbs
  • 3 Tbsp oil
  • 2 large onions, diced
  • 12 slices thin slices of corned beef, diced
  • 1 cup sweet-and-sour duck sauce
  • ¼ cup brown sugar
  • 2 Tbsp yellow mustard
  • 2 Tbsp soy sauce

Preheat oven to 350°F (175°C).

Lay chicken bottoms in a pan. Smear the chicken with a thick coating of mayonnaise. Season generously with salt, pepper, paprika, and garlic powder.

Coat chicken in cornflake crumbs and spray with cooking spray. Bake for 1 hour.

While the chicken is baking, heat the oil in a frying pan and sauté onions until caramelized and golden brown. Add corned beef and continue to cook for about 10 minutes. Add the remaining ingredients to make a sauce and simmer over low heat for about 15 minutes.

After an hour, remove chicken from the oven, top with the corned beef topping, and bake for another hour.


If the corned beef not available, it can be replaced with pastrami or turkey.

You’ll probably have extra topping. Freeze it and have it ready to go the next time you make this recipe.

Reheat at 200–225°F (90–105°C) covered with cuts in the foil or leave partially uncovered.


(Originally featured in Family Table, Issue 882)

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