KOSHER.COM - PECAN MUSHROOM CHICKEN BY RORIE WEISBERG
KOSHER.COM - PECAN MUSHROOM CHICKEN BY RORIE WEISBERG
I came up with this recipe literally the week my book went to print, because after obsessively testing the book recipes week after week, we all needed a break. When you make a chicken for Yom Tov, you want it to be extra special — not your typical weekday or even Shabbos chicken. This one is so delicious that even die-hard meat fans will appreciate it as a lighter alternative.
Ingredients Pecan Mushroom Chicken
-1 chicken, quartered
-salt, to taste
-pepper, to taste
-1 (8-oz./225-g.) box mushrooms, scrubbed and quartered
-1/3 cup raw or roasted pecans
-1/4 cup coconut aminos
-1 tablespoon Tuscanini Balsamic Vinegar
-3 tablespoons Heaven & Earth Date Syrup or other silan
-1/2 cup white wine, such as Tuscanini White Cooking Wine
-1/4 cup olive oil
-1 teaspoon red pepper flakes
-1/4 teaspoon fresh chopped parsley
Prepare the Pecan Mushroom Chicken
1 Preheat the oven to 175 degrees Celsius
2 Arrange the chicken pieces in a pan. Season with salt and pepper. Scatter the mushrooms and pecans over the chicken
3 In a small bowl, whisk together the remaining ingredients: pour over the chicken
4. Cover tightly and bake for one and a half hours.
5 Uncover and baste. Raise the temperature to 200 degrees Celsius; bake uncovered for an additional 20 minutes, until browned
Notes:
If your minhag is not to eat any nuts during Tishrei, you can skip them and add extra mushrooms of a different variety instead.
Credits
Styling by Chana Rivky Klein
Photography by Reuven Schwartz of Ruby Studios