Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Pine Nuts Chicken https://www.metro.ca/userfiles/image/recipes/Poulet-pignons-212.jpg PT30M PT1H30M PT2H00M
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 additional 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.
6
5 1 5 5
3 lb (1,5 kg) grain chicken 1 Tbsp. (15 mL) olive oil extra virgin juice of 2 limes 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 (60 mL) 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
Pine Nuts Chicken

Pine Nuts Chicken

Rate this recipe
1 Vote
  • Lactose-free
6
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1,5 kg)
    grain chicken
  • 1 Tbsp.
    (15 mL)
    olive oil extra virgin

  • juice of 2 limes
  • 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
    (60 mL)
    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
Imprimer ma sélection

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 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 additional 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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.