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Pecan Wild Rice Pilaf

4 cups chicken broth
1 cup wild rice, rinsed well
1¾ cups wheat pilaf
1 cup Pecan Valley Pecan Halves
1 cup currants, dried
1 bunch scallions; thinly sliced
½ cup Italian parsley; chopped
½ cup fresh mint leaves; chopped
Zest of 2 oranges; grated
2 tablespoons olive oil
1 tablespoon orange juice
Freshly ground black pepper

1. In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl.
2. While the rice is cooking, in another saucepan bring about 2¼ cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender.
3. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

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Roasted Pecan Chicken

¾ cup Pecan Valley Pecan Pieces
2 ounce creamy goat cheese
1 small clove garlic, chopped
2 tablespoons olive oil
1½ teaspoons lemon juice
Pepper
3½ pounds whole broiler/fryer chicken
1 medium onion, sliced
1 lemon, sliced
⅔ cup dry white wine
⅔ cups chicken broth
⅔ cups chicken broth
1 tablespoon cornstarch
1 tablespoon cold water

1. In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.
2. Preheat oven to 400ºF.
3. Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin.
4. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back over cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13-inch-by-9-inch-by-2-inch baking pan on a bed of onion and lemon slices. Add wine and ⅔ cup broth.
5. Roast, uncovered in a preheated oven for 1¼ to 1½ hours until thermometer inserted between leg and thigh registers 180ºF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm.
6. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. Add chicken broth.
7. In a small mixing bowl mix cornstarch and water until blended. Add to chicken broth; cook over medium heat until mixture begins to boil and gravy thickens.

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String Beans in Pecan Sauce

1 pounds fresh string beans
¼ pounds Pecan Valley Pecan Pieces
¼ cup red wine vinegar
¼ cup onion minced
1 cup chicken stock
2 garlic cloves minced
2 teaspoons sweet paprika
3 tablespoons cilantro freshly and finely chopped
1½ teaspoons sea salt
3 quarts water

1. In mill or with a mortar and pestle, pulverize the pecans into a paste.
2. Combine the stock, onions, garlic, paprika, vinegar, salt, pecan paste and cilantro. Mix thoroughly.
3. Trim but do not cut the string beans. Bring the water to boil, add the string beans and boil them for 10 minutes.
4. Drain the beans well.
5. Add the beans to the pecan paste mixture and toss until coated completely with the mixture.
6. Serve at once.

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Stuffed Pheasant

¾ cups unsalted butter
¼ cup Wild Turkey Bourbon
½ teaspoon thyme
½ teaspoon pepper
1 tablespoon sea salt
2 pheasant; 3 pounds each
2 pounds seedless grapes
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 425ºF.
2. Melt butter in small saucepan and mix in bourbon, thyme, pepper and salt. Rub birds inside and out with part of seasoned butter mixture.
3. Mash half the grapes. Mix mashed grapes, whole grapes, and pecans with remaining seasoned butter until well blended.
4. Place mixture inside birds and truss birds closed. Place birds on rack in open roaster, breast side up.
5. Roast in preheated oven for 15 minutes.
6. Reduce oven temperature to 325ºF.
7. Continue baking for 45 minutes. Baste frequently with drippings.

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Turkey and Pecan Casserole

8 cups turkey, cooked and cubed
½ teaspoon mixed vegetable seasoning
8 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons scallions, chopped
6 tablespoons brandy
1 cup white wine
2 tablespoons tomato paste
6 tablespoons whole wheat flour
1 cup mushrooms, chopped
2 cup broth
1 pounds Pecan Valley Pecan Pieces
1½ cup sour cream
½ cup fresh parsley, chopped

1. Preheat oven to 350ºF.
2. Season turkey with mixed vegetable seasoning.
3. In skillet, melt ½ of butter and brown turkey; place turkey in ovenproof casserole with lid.
4. In same skillet, sauté garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
5. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans.
6. Bake covered in a preheated oven for 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
7. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve.

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Turkey Sautéed with Pears and Pecans

1 pounds turkey breast slices
2 tablespoons olive oil
2 garlic cloves; finely chopped
1 teaspoon cracked pink or freshly ground peppercorns
½ teaspoon sea salt
⅓ cup apple juice
2 tablespoons whipping cream
2 pears; sliced ¼-inch thick
½ cup Pecan Valley Pecan Halves; toasted

1. Heat oil in 12-inch skillet over medium-high heat until oil sizzles, about 1 minute. Place turkey breast slices and garlic in skillet.
2. Cook about 1 to 2 minutes on each side or until turkey breasts are lightly browned.
3. Sprinkle with peppercorns and sea salt. Pour in apple juice and cream over slices. Add pears.
4. Cover; cook 1 to 2 minutes longer or until pears are heated. Sprinkle with toasted pecans. If desired, serve on a bed of hot fluffy rice.

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Wild Pecan Rice Salad with Chicken

1½ cups cooked chicken; skinned, boned, meat cut into cubes
7 ounce wild pecan rice; cooked according to package instructions and cooled
3 ounce Pecan Valley Pecan Halves; lightly toasted
1½ cup thinly sliced scallions, including most of the green parts
12 cherry tomatoes; split
2 large ripe avocados; peeled and cubed
1½ cup cooked or canned chick peas – drained
1 large garlic clove; peeled
⅓ cup rice vinegar
2 tablespoon soy sauce
¼ cup sesame oil
¼ cup vegetable oil
Sea salt
Freshly ground black pepper

1. In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes and avocados.
2. In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick.
3. Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.

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