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.
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.
Notes:
If your minhag is not to eat any nuts during Tishrei, you can skip them and add extra mushrooms of a different variety instead.
Description:
Styling by Chana Rivky Klein
Photography by Reuven Schwartz of Ruby Studios
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