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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.
1 chicken, quartered
salt, to taste
pepper, to taste
1 (8-oz./225-g.) box mushrooms, scrubbed and quartered
1/3 cup raw or roasted pecans
1/4 cup coconut aminos
1 tablespoon Tuscanini Balsamic Vinegar
3 tablespoons Heaven & Earth Date Syrup or other silan
1/2 cup white wine, such as Tuscanini White Cooking Wine
1/4 cup olive oil
1 teaspoon red pepper flakes
1/4 teaspoon fresh chopped parsley
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Arrange chicken pieces in a pan. Season with salt and pepper. Scatter mushrooms and pecans over the chicken.
In a small bowl, whisk together remaining ingredients; pour over the chicken.
Cover tightly. Bake for one and a half hours.
Uncover and baste. Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius); bake uncovered for an additional 20 minutes, until browned.
Styling by Chana Rivky Klein Photography by Reuven Schwartz of Ruby Studios
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