Pine Nut Crusted Chicken With Garlic And White Wine - cooking recipe

Ingredients
    1 1/3 cups white wine
    4 cloves garlic, chopped
    2 1/2 teaspoons salt, divided
    1/2 teaspoon dried savory or 1/2 teaspoon thyme
    1/2 teaspoon dried rosemary
    1 (4 lb) chicken, cut into 8 pieces
    1/2 cup dry breadcrumbs
    4 ounces pine nuts, ground
    1 teaspoon paprika
Preparation
    Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
    Place half the marinade in a heavy duty plastic zip lock bag.
    Cover and refrigerate the remaining marinade until ready to bake the chicken.
    Add the chicken to the bag, tossing to coat.
    Refrigerate 8 hours or overnight.
    Preheat oven to 350 degrees F.
    Combine breadcrumbs, pine nuts, paprika and remaining 1/2 teaspoon of salt.
    Roll chicken in the breadcrumb mixture.
    Throw out the marinade the chicken was sitting in.
    Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
    Drizzle with olive oil.
    Bake the chicken, covered, for 45 minutes.
    Uncover and pour reserved marinade over chicken.
    Bake, uncovered, for 1 hour or until chicken is done and golden brown.

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