Chicken breasts with Pears and Zinfandel
Source of Recipe
Chicago Tribune 1/19/05
Recipe Introduction
Preparation time: 35 minutes
Cooking time: 1 hour
Yield: 6 servings
List of Ingredients
1 bottle (750 milliliters) red zinfandel
1/2 cup sugar
1 teaspoon black peppercorns
6 Bosc pears, peeled, halved, cored
4 tablespoons vegetable oil
6 bone-in, skin-on chicken breast halves
Salt
Freshly ground pepper
4 shallots, minced
1 cup chicken broth
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
Recipe
1. Heat the oven to 400 degrees. Combine the wine, sugar and peppercorns in a large saucepan; add the pear halves. Heat to a simmer over medium heat; lower heat to simmer. Poach the pears until tender but still firm, about 20 minutes. Remove to a bowl; set aside. Reserve 1/2 cup of the poaching liquid.
2. Meanwhile, heat the oil in an ovenproof skillet large enough to hold all the chicken breasts in a single layer over medium-high heat. Season the chicken breast halves with salt and pepper. Carefully place the chicken skin side down; cook, undisturbed, until the skin is golden brown, 5-7 minutes. Turn the chicken breasts skin side up. Transfer the skillet to the oven; roast until the chicken is cooked through and juices run clear when the meat is pierced with a fork at its thickest part, about 15 minutes. Transfer chicken breasts from the skillet to a heatproof dish; keep warm.
3. Place skillet over moderate heat; add shallots. Cook until lightly browned, about 3 minutes. Add reserved poaching liquid; stir to scrape up pan deposits. Add broth; raise heat to a boil. Cook, stirring occasionally, until 1/2 cup of liquid remains, about 6 minutes. Place a fine-meshed strainer over a small saucepan; pour the sauce from the skillet through the strainer. Whisk butter into the sauce 1 piece at a time. Adjust seasonings.
4. Transfer the pear halves to a cutting board with a slotted spoon. Cut each pear half lengthwise into 3 equal wedges. Spoon a thin bed of sauce on each serving plate. Place a chicken breast in the center of each plate. Arrange three slices of pear on each side. Pass remaining sauce.
Nutrition information per serving:
472 calories, 47% of calories from fat, 25 g fat, 8 g saturated fat, 103 mg cholesterol, 31 g carbohydrates, 31 g protein, 201 mg sodium, 3.5 g fiber
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