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CHICKEN BREASTS WITH POACHED PEARS AND GINGER SCENTED SAUCE
2 firm-ripe Bosc pears
1 lime
4 boneless chicken half breasts, skin on
1 tablespoon corn oil or vegetable oil
Kosher salt and freshly ground pepper to taste
1 1/2 tablespoons minced shallots
6 to 8 thin slices of fresh ginger, bruised
3 garlic cloves, peeled and bruised
Zest of 1 1/2 oranges (large pieces of peel without the white pith)
2 tablespoons dry white wine
2 cups chicken broth or stock
1/2 cup orange juice
Orange segments from 2 sweet oranges
2 tablespoons unsalted butter
Chopped Italian parsley for garnish (optional)
Preheat oven to 375 degrees. Peel and core the pears, then slice them in half lengthwise. Squeeze lime juice over the pears to help keep them from turning brown.
Remove the tenders from the chicken breasts, then gently pound the breasts until they are fairly even in thickness. Reserve the tenders for another use or add to the skillet after the breasts have been in the oven about 2 minutes. If you use the tenders, be sure to remove the tough white tendon before cooking.
Heat the oil in a large skillet over medium-high heat until almost smoking. Season the chicken with a liberal amount of salt and pepper, then place skin- side down in the skillet. Saute for about 30 seconds, then add the pears cut- side down, the shallots, ginger, garlic and orange zest. Cook until the skin is browned and the fat has rendered.
Turn the chicken over and add the wine. Cook until the wine has almost evaporated, about 30 seconds. Add the chicken broth and orange juice and bring to a simmer. Put the skillet with its entire contents into the oven and cook for 7 to 10 minutes, or until the chicken is done to your liking.
Remove the chicken from the skillet, loosely cover with foil, and let it rest while you finish the sauce. Check to ensure the pears are cooked and remove them, too. Cut each pear half lengthwise into thin slices -- but don't slice all the way through the stem end, which keeps the slices held together at the top of the pear. Set aside.
Meanwhile, bring the sauce back to a simmer for several minutes, until reduced to 1 to 1 1/2 cups. Remove the garlic, ginger and orange zest, then add the orange segments and warm them through.
Take the skillet off the burner and swirl in the butter. Taste and adjust seasoning.
Place each chicken breast on a warmed plate, then slice and fan a pear half across each breast. Spoon
sauce around the chicken, garnish with the orange segments and of chopped parsley, if desired.
Serves 4 |
