Chicken With Pear Sauce Recipes

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Steps:

• Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
• In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
• Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
• Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
• Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
• Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
• Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
• To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

Steps:

• For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
• For the roasted chicken: Preheat the oven to 425 degrees F.
• Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
• Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
• For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
• Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

Steps:

• Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
• Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
• When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
• While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
• Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

Steps:

• Heat the oven to 450 degrees with a rack in the center.
• Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
• Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large skillet, warm the oil over medium-high heat.
• Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
• Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
• Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
• Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.

Steps:

• Place sliced leek in a colander, rinse and drain well.
• Cut the pear halves into chunks, reserving the juice in the can.
• Season cut chicken with garlic powder and (optional) salt and pepper.
• Heat 2 t oil in a large skillet over medium-high heat.
• Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
• Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
• Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
• Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
• While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
• Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
• Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
• Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
• Serve sprinkled with walnuts.