Chicken With Bitter Herb Pesto

By Florence Fabricant

Chicken With Bitter Herb Pesto
Tony Cenicola/The New York Times
Total Time
2 hours 15 minutes
Rating
4(22)
Comments
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The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking. I made a pesto with escarole. Among Ashkenazi Jews the bitter herb, or maror, on the ceremonial Seder plate is usually horseradish. But for Sephardic Jews, it is usually a green vegetable like escarole, which Ashkenazi Jews may sometimes include. I spread the pesto on the boned thighs, then enclosed the filling. Matzo meal encouraged a golden crust. The chicken needs no tending during the Seder service. It's a good idea to pray for leftovers, because the chicken, sliced into rounds, is delicious for lunch.

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Ingredients

Yield:6 to 8 servings
  • 1clove garlic, peeled
  • ⅓cup toasted pine nuts
  • ⅓cup dried currants
  • 1½cups coarsely chopped escarole leaves
  • 2tablespoons flat-leaf parsley
  • Salt and black pepper
  • 3pounds boneless, skinless chicken thighs, about 12
  • 5tablespoons extra virgin olive oil
  • ½cup matzo meal
  • 1cup chicken stock
  • 1tablespoon balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

361 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 36 grams protein; 565 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Turn on food processor and drop garlic through feed tube. When minced add pine nuts and currants and chop finely. Add escarole and parsley, and process until very fine. Season with salt and pepper.

  2. Step 2

    Spread chicken pieces flat, pound lightly, then season inside with salt and pepper. Spread with some escarole mixture and close up. Brush with a little oil. Reserve 1 tablespoon matzo meal: season the rest with salt and pepper, and use to coat chicken.

  3. Step 3

    Heat oven to 250 degrees. Heat remaining oil in large, heavy skillet. Cook chicken, turning once, over medium-high heat until golden. Inside will not be cooked. Place in a baking pan, cover loosely with foil and place in oven 1½ hours. Add chicken stock to skillet and set aside.

  4. Step 4

    When chicken is done, transfer to platter and keep warm in turned-off oven. Pour juices from baking pan into skillet, bring to a simmer, whisk in vinegar and reserved matzo meal and cook, stirring constantly until slightly thickened. Remove from heat and season with salt and pepper. Strain sauce, reheat briefly, and serve alongside chicken.

Ratings

4 out of 5
22 user ratings
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Comments

Molly Gordy

Gosh I wish you had published this recipe a week ago so I could have made it for Seder. It's exactly what Was needed to replace the overused Chicken Marbells

JH

I've had this recipe since 2008 & made it over Passover 2021. We loved it! I substituted baby spinach for the escarole & in the future I would add 1/2 rather than 1/3 c currants. The recipe isn't well written: Step 2: Spread greens mixture, salt & pepper on the chicken & close up. After brushing with a little oil, roll the chicken in matzo meal, reserving 1 tablespoon of meal for later. Step 3: Add: After placing the chicken in the roasting pan, add chicken stock to the skillet for later.

Naomi

My basil plants were very busy, so I had made pesto this week and was looking for a recipe to use it. I added some craisins to the pesto and used panko instead of some of the matza meal, and it turned out delicious.

Molly Gordy

Gosh I wish you had published this recipe a week ago so I could have made it for Seder. It's exactly what Was needed to replace the overused Chicken Marbells

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