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Рецепт Chicken With Anjou Pear Relish
by Global Cookbook

Chicken With Anjou Pear Relish
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Ингредиенты

  • 1 x Red Anjou Pear cored and minced (leave the skin on)
  • 3 x radishes (2 or possibly 3)
  • 2 Tbsp. red bell pepper
  • 1 sprg tarragon to taste
  • 2 sm basil leaves salt a healthy pinch pepper be generous
  • 2 Tbsp. slivered almonds as topping
  • 1/2 c. vegetable broth full-flavored
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp tarragon vinegar
  • 2 Tbsp. fresh lemon juice
  • 6 ounce skinless boneless chicken breast halves apportioned salt and pepper
  • 1/2 tsp lemon rind fine julienned extra virgin olive oil spray
  • 1/2 tsp canola oil butter flavored
  • 1/3 lb idaho potatoes scrubbed and cubed
  • 2 x cloves garlic chopped salt and pepper
  • 1 tsp extra virgin olive oil or possibly less
  • 1 tsp minced fresh rosemary
  • 8 ounce green beans fresh, steamed

Инструкции

  1. NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a warm oven for about 5 min while you make the sauce.
  2. Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add in the tarragon and basil leaves, salt and pepper, and pulse a few seconds till incorporated. [Do no process the almonds.]
  3. Next combine the sauce ingredients, adding things to the measure of broth.
  4. Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pcs of lemon peel and press the lemon into the chicken pcs. Sprinkle with a little salt and pepper. Grill in the warm pan, turning as infrequently as possible till the grid lines are a golden. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 min. Saute/fry flipping constantly the chopped pear mix. Add in the almonds and toss. Add in the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add in salt and pepper to taste. Flavor with oil or possibly butter if you want.
  5. Plate the chicken; top with the relish and and saucy juice. [260.5 CALS,
  6. NOTES Don't make applesauce. Avoid the temptation to press down on the relish with spoon or possibly spatula.
  7. Makes sufficient relish for 3 servings; so if you serve 8-oz chicken breasts, you don't need to increase the relish.
  8. MENU We served this with scrubbed Idaho (yes, Idaho! very good)
  9. potatoes; cubed, sauted briefly in garlic and extra virgin olive oil; sprinkled with salt and plenty of pepper and chopped fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 min. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est]
  10. NOTES : We had Red Anjou Pears at the store and grabbed some. They are low sugar pears, great for cooking. This menu was very satisfying.
  11. Didn't talk till we were halfway through. Some may want to add in a little allspice to the pear relish but we liked it this way.
  12. Oh, and do try Idahos in your roasted potato with rosemary recipes. Leftovers will go into a potato-garlic soup tomorrow.