The week my first cookbook went to print after weeks of recipe testing, we were all ready to try something new. That Friday night Shabbat dinner, on the quest for 'different,' this recipe created itself on the first try. Flavorful and elegant, this chicken is such a showstopper that I don't even feel the need to serve a beef dish alongside it.
Recipe reprinted with permission from More Food You Love That Loves You Back by Rorie Weisberg and Sara Goldstein ….Artscroll shaar press.
Ingredients
- 1 chicken quartered, or 4 leg quarters
- Sea salt to taste
- Ground black pepper to taste
- 1 8-oz box baby bella mushrooms, scrubbed and quartered
- ⅓ cup raw pecans
- 1/2 cup white wine
- ¼ cup olive oil
- ¼ cup coconut aminos
- 3 tablespoons silan date honey
- 1 tablespoon balsamic vinegar
- 1/2-1 teaspoon red pepper flakes to taste
- 1/4 teaspoon fresh chopped parsley
Nutritional Facts
Instructions
- Preheat oven to 350°F.
- Arrange chicken pieces in a baking pan; season with salt and pepper.
- Scatter mushrooms and pecans over chicken.
- In a small bowl, whisk together white wine, olive oil, coconut aminos, silan, balsamic vinegar, red pepper flakes and chopped parsley; pour over chicken.
- Cover tightly. Bake for 1 1/2 hours.
- Raise oven temperature to 400°F. Uncover; bake for an additional 20-30 minutes, basting every 10 minutes.










I Am not a chef, but I never heard of coconut aminos or solan date honey. Where do you get these ingredients?
In the UK you can find the date honey in Tesco or Asda. The other, never heard of it.
Coconut aminos is like soy sauce only a healthy version. Silan date honey can be purchased in kosher supermarkets or middle eastern markets.