Pine Nuts Chicken
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 3 to 4 lb (1.5 to 2 kg) grain chicken
- 1 Tbsp. (15 mL) olive oil extra virgin
- Juice of 2 limes
- Pepper to taste
- 1 onion, minced
- 8 garlic cloves, peeled
- 2 tsp. (10 mL) dried rosemary
- 2 tsp. (10 mL) sage
- 1/2 cup (125 mL) water
- 1/4 cup (50 mL) Bovril chicken concentrate bouillon
- 2 Tbsp. (30 mL) balsamic vinegar
- 1/2 cup (125 mL) pine nuts
- 2 tsp. (10 mL) cornstarch
- Rind of 1 lime
Preparation
Skin the chicken.
Baste with a mixture of oil, lime juice and pepper.
Place the chicken in a cooking pan.
Place the onion and garlic cloves around the meat ; season with rosemary and sage.
Cover and bake 45 minutes at 180ºC (350ºF).
Mix the Bovril chicken concentrate bouillon, water, balsamic vinegar.
Pour over chicken; cover and bake another 35 minutes.
Spread the pine nuts around the meat; bake an additionnal 10 minutes.
Remove the chicken and the pine nuts from the pan.
Add some juice to the corn starch; mix and bring to a boil.
Serve the sauce in a gravy boat.
Garnish with pines nuts and lime rind.
Suggestion
This sauce can be used to roast chicken wings and beef brochettes.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Chicken Breasts with Pine Nuts
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- Rack of Pork with Pine Nuts and Cointreau
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- Pork Cutlets Rolled with Thyme and Pine Nuts
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Rack of Pork with Pine Nuts and Cointreau
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