Chickenwithcaramelisedpear Recipes

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

CARAMELIZED PEARS

Steps:

• Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.

CARAMELIZED PEARS

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS

Steps:

• Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
• Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
• Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
• Remove the eschalots from the pan and drain them on paper kitchen towelling.
• Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
• Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
• Remove the breasts, set aside and keep warm.
• Add the caramelised eschalots to the pot.
• If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
• Lift the chicken pieces out, set aside with the breasts, and keep warm.
• Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
• Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
• Return all the chicken pieces to the pot and heat through.
• If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
• If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
• Serve over rice, noodles or couscous.

CARAMELIZED PEARS

Steps:

• Squeeze juice from lemon.
• Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.
• Pare, quarter and core one pear at a time and place in acidulated water.
• Drain pears; pat dry with paper toweling.
• Heat butter in large skillet over medium-high heat.
• When foam subsides, add pears; increase heat to high.
• Saute pears until just golden on all sides, about 10 minutes.
• Add wine.
• Boil and cook until wine is reduced to thick glaze, about 5 minutes.
• Sprinkle pears with sugar and reserved lemon juice.
• Cook, stirring gently, over medium heat, until pears are lightly glazed.
• Give a good grind (but not too much) of coarse black pepper.
• Serve warm with a dollop of crème fraiche.