How To make Chicken with Anjou Pear Relish
RELISH:
1 Red Anjou Pear cored and chopped
(leave the skin on) 3 radishes :
(2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon to taste
2 small basil leaves
salt :
a pinch pepper be generous 2 tablespoons slivered almonds :
as topping
SAUCE:
1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice
CHICKEN:
6 ounces skinless boneless chicken breast halves apportioned
salt and pepper 1/2 teaspoon lemon rind :
fine julienned
olive oil spray 1/2 teaspoon canola oil butter flavored
:
MENU 1/3 pound idaho potatoes :
scrubbed and cubed
2 cloves garlic minced
salt and pepper 1 teaspoon olive oil :
or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]
Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice. [260.5 CALS, 8.8 G FAT /MC est]
NOTES | Do not make applesauce. Avoid the temptation to press down on the relish with spoon or spatula. Makes enough relish for 3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.
MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes; cubed, sauted briefly in garlic and olive oil; sprinkled with salt and plenty of pepper and minced fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est]
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Hi, we are Matt & Sara. Along with our 4 kids, our dog, a cat, 4 pigs, a lot of chickens and even more bees we have been developing our homesteading lifestyle. After over a decade on our property we are finally debt free and using our new FREEDOM to do what we have always wanted to do (be self reliant)! Today we share the water bathed honey pears recipe we love in this how to can pears video.
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