Pine Nuts Chicken

Pine Nuts Chicken
  • 6 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • 3 lb
    (1,5 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)


  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)

    chicken concentrate bouillon

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 1/2 cup
    (125 mL)

    pine nuts

  • 2 tsp.
    (10 mL)


  • rind of 1 lime


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 180°C (350°F).

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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007