CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
MARRY-ME CHICKEN
They say the way to a man's heart is through his stomach, and this chicken dinner is worthy of a marriage proposal!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
- Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
- Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
- At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
- Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 45.2 g, Cholesterol 108.3 mg, Fat 19.5 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 8.4 g, Sodium 798 mg, Sugar 2.4 g
CHICKEN IN CARAMEL SAUCE
This is a yummy asian recipe that my aunt, who is vietamese, gave to me.She knew that I always love her food.The ingredients are long,but it doesn't take long to make.The fish sauce can be found at most grocery stores by the asian food aisle.
Provided by beckerd
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
- Mix well.Set aside.
- Heat the oil in a large pot over high heat.
- Add the shallot and saute until brown,about 5 minutes.
- Add the chicken and saute about 5 minutes or until slightly browned.
- Add the sauce mixture and bring to a boil.
- Turn the heat down to medium.
- Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
- Serve chicken over steamed white rice.
- Garnish with sprigs of cilantro.
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
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.
CARAMELIZED GARLIC CHICKEN
This is from the Pillsbury Chicken cookbook. It's super quick and has only a couple ingredients that we almost always have on hand. It has a sweet taste, but not overly so.
Provided by Sherri35
Categories Chicken
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees.
- Line shallow roasting pan with foil; spray with cooking spray.
- In small skillet, combine garlic and oil; cook and stir over medium low heat until garlic softens.
- Remove from heat; stir in brown sugar, mix well.
- Place chicken in foil lined pan; spread garlic mixture evenly over chicken.
- Bake at 500 for 10-15 minutes, or until chicken is fork tender and juices run clear.
CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS
A classic Moroccan dish which strikes a balance between sweet and savoury flavourings - and sounds absolutely delicious. I'm posting it here for safekeeping: so I don't forget it! To achieve the balance that best suits your tastes, start with one tablespoon of honey and add more until it's just how you like it. Adapted from Claudia Roden's recipe in the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. Claudia Roden's recipe uses a whole chicken. When I make this recipe, I intend using skinless, boneless breasts, halved. Served over rice, noodles, or couscous, I think this recipe would easily serve 6 rather than the 4 specified. After I've made it, I'll post the cooking times for making this recipe with breasts, and any other adjustments in relation to the number of serves. If you make this recipe - with breasts or thighs - before I do, please include in your review your cooking times and how many serves it made.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
- Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
- Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
- Remove the eschalots from the pan and drain them on paper kitchen towelling.
- Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
- Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
- Remove the breasts, set aside and keep warm.
- Add the caramelised eschalots to the pot.
- If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
- Lift the chicken pieces out, set aside with the breasts, and keep warm.
- Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
- Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
- Return all the chicken pieces to the pot and heat through.
- If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
- If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
- Serve over rice, noodles or couscous.
Nutrition Facts : Calories 887.6, Fat 56.7, SaturatedFat 16.9, Cholesterol 194, Sodium 179.8, Carbohydrate 50.4, Fiber 5.1, Sugar 19.1, Protein 46.9
More about "chickenwithcaramelisedpear recipes"
RECIPE FOR CARAMELIZED ONION AND GARLIC CHICKEN
From thespruceeats.com
3.9/5 (51)Total Time 50 minsCategory Entree, DinnerCalories 537 per serving
ACANA DUCK AND BARTLETT PEAR DRY DOG FOOD 13LB BY ACANA ...
From amazon.ca
Reviews 16
CARAMELIZED GARLIC CHICKEN - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
15 EASY 20-MINUTE CHICKEN DINNERS - ALLRECIPES
From allrecipes.com
RECIPES - CHICKEN.CA
From chicken.ca
WHAT TO SERVE WITH CHICKEN PARMESAN (13 BEST SIDE DISHES ...
From insanelygoodrecipes.com
BEST FOOD AND DRINKS IN MONTEVIDEO, URUGUAY | CORPORATE VALLEY
From corporatevalley.com
CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPES - DISCOVER CALIFORNIA WINES
From en.discovercaliforniawines.ca
COOKED CHICKEN RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHICKEN AND PEAR RECIPE - THERESCIPES.INFO
From therecipes.info
ROAST CHICKEN WITH CARAMELIZED ONIONS | RICARDO
From ricardocuisine.com
CARAMELIZED ONION CHICKEN WELLINGTON | CHICKEN WELLINGTON ...
From pinterest.ca
11 BEST FRIED CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN WITH HERB SAUCE AND CARAMELIZED ENDIVES | RICARDO
From ricardocuisine.com
CARAMELIZED PEAR CHOCOLATE CAKE - FOODVN - FOOD AND LIFE
From foodvn.net
CREAMY GARLIC CHICKEN - EASY ... - EASY CHICKEN RECIPES
From easychickenrecipes.com
64 BEST CHICKEN DINNER IDEAS - EASY CHICKEN RECIPES
From countryliving.com
CHICKEN MEAL - WIKIPEDIA
From en.wikipedia.org
CHICKEN WITH CARAMELIZED ONIONS AND CARDAMOM RICE - THE ...
From millstonenews.com
100 EASY CHICKEN RECIPES | COOKING LIGHT
From cookinglight.com
BEST HEALTHY CHICKEN PARMESAN RECIPE - HOW TO ... - DELISH
From delish.com
MEAL KIT DELIVERY MENU | GOODFOOD
From makegoodfood.ca
CHICKEN AND PEAR RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN WITH CARAMELIZED ONIONS & HONEY - WIX.COM
From gatherfoodstudio.wixsite.com
BAKED BRIE WITH CARAMELIZED PEAR - CANADIAN LIVING
From canadianliving.com
CARAMELIZED GARLIC CHICKEN - THE FAMILY DINNER PROJECT ...
From thefamilydinnerproject.org
BROILED CHEESE WITH SUMAC AND PEAR | FOOD | PHAIDON
From ca.phaidon.com
97 BARRY AT ROCK RECIPES IDEAS IN 2022 | ROCK ... - PINTEREST
From pinterest.ca
CHICKEN WITH CARAMELIZED PEARS RECIPE
From crecipe.com
CHICKEN: EASY CARAMELIZED BAKED CHICKEN/ | KEEPRECIPES ...
From keeprecipes.com
THE DRS: CHICKEN WITH CARAMELIZED PEARS & SHALLOTS RECIPE
From recapo.com
THE BEST CHICKEN RECIPES OF 2021 - TASTE OF HOME
From tasteofhome.com
HEALTHY CHICKEN RECIPES - JAMIE OLIVER
From jamieoliver.com
THE 27 BEST CHICKEN MEAL PREP RECIPES TO MAKE - PUREWOW
From purewow.com
VIETNAMESE CARAMEL CHICKEN - RASA MALAYSIA
From rasamalaysia.com
ROASTED AND CARAMELIZED PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CREAMY CHICKEN RECIPES - CAFE DELITES
From cafedelites.com
20 OF THE BEST CHICKEN RECIPES - YOUTUBE
From youtube.com
THE BEST BAKED CHICKEN PARMESAN - THE RECIPE CRITIC
From therecipecritic.com
TOP 10 CHICKEN RECIPES | FEATURES - JAMIE OLIVER
From jamieoliver.com
You'll also love
Related Search