Return to Main Recipes Page/Return to Home Page

Chicken w/Pine Nut Crust (M, TNT)
Source: "The Kosher Palette," from Kushner Academy in Livingston, NJ
Serves: 4

1-1/3 cups white wine
4 cloves garlic, chopped
2-1/2 teaspoons salt, divided
1/2 teaspoon dried savory
1/2 teaspoon dried rosemary
1 chicken cut into 8 pieces
1/2 cup dry bread crumbs
2/3 ground pine nuts
1/2 teaspoon paprika

Combine wine, garlic, 2 teaspoons salt, savory, and rosemary in a small bowl. Place half of the marinade in a heavy duty plastic ziplock bag. Cover and refrigerate the remaining marinade.

Add chicken to the bag, tossing to coat. Refrigerate 8 hours or overnight.

Preheat oven to 350°F.

Combine bread crumbs, pine nuts, paprika, and remaining 1/2 teaspoon salt. Remove chicken from marinade and discard this marinade. Roll chicken in bread crumb mixture and place on lightly greased baking pan. Drizzle with olive oil.

Bake chicken, covered for 45 minutes. Uncover and pour reserved marinade over chicken. Bake, uncovered, for one hour or until the chicken is done and golden brown.

Poster's Notes:
This fed 7 of us, not four....but that is not a reflection of the success of the dish, rather, a response to the number of side dishes offered!!

Archivist's note:
Savory is an aromatic herb, originating from Southern Europe, with a scent resembling mint and thyme (from Larousse Gastronomique).

Posted by Helaine Ring

Nutritional Info Per Serving: N/A