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Pecan Mushroom Chicken


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.


Prepare the Pecan Mushroom Chicken

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Arrange chicken pieces in a pan. Season with salt and pepper. Scatter mushrooms and pecans over the chicken.
3. In a small bowl, whisk together remaining ingredients; pour over the chicken.
4. Cover tightly. Bake for one and a half hours.
5. Uncover and baste. Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius); bake uncovered for an additional 20 minutes, until browned.


If your minhag is not to eat any nuts during Tishrei, you can skip them and add extra mushrooms of a different variety instead.


Styling by Chana Rivky Klein

Photography by Reuven Schwartz of Ruby Studios