I made this for dinner last night. My son called it Heaven Chicken. When dinner was over, there was very little evidence it ever existed - plates (and the pan) were practically licked clean.
You can easily change up ingredients and amounts to suit your taste and family size.
2 pounds boneless, skinless chicken thighs
2-3 firm pears, cut into large chunks.
½ cup white wine
1 cup chicken broth
¼ cup Dijon mustard
sprigs of rosemary
Rinse chicken and pat dry. Season with s&p.
Heat 2 T. butter + 2 T olive oil in large fry pan or dutch
oven.
Brown chicken on both sides, remove to a plate.
Toss pears in pan and cook for about 3 minutes or until
browned and caramely.
Remove pears and set aside.
Deglaze pan with ½ cup dry white wine, add 1 cup chicken
broth. Stir till all the yummy
bits let go of the pan. Whisk in
mustard.
Pour any juice from the chicken back in and stir.
If your pan is large and has a cover, you can use it for
baking. If not, pour sauce into
large dutch oven. Place chicken on
sauce in a single layer. Top with
a few sprigs of rosemary. Cover
and bake for 15 minutes. Gently
place pears on top of chicken, and bake for another 20 minutes or until chicken
falls off the bone. Never mind. There are no bones. You know what I’m talking about.
Serve with rice or potatoes & something green. You'll want something green on that plate, especially if you intend to photograph it.
No comments:
Post a Comment