Rach used small pears from her pear trees to make this chicken dish, but the nice big ones from orchards or the grocery store would be just as delish.
"Serve with a crusty, warm baguette or with a wild rice blend made to package direction," Rach says. "If making rice, to jazz it up, try adding toasted nuts—walnuts, pecans or hazelnuts—and rosemary or parsley. Try cooking rice in stock or a mix of stock and water, rather than just water, for an extra flavor bump."
- 2 to 2½ pounds boneless skinless chicken, 1 package, or 4 each small breasts and thighs
- Salt and pepper
- 1 cup flour
- 1 tablespoon ground sage or poultry seasoning
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 tablespoons butter
- 4 shallots, halved and thinly sliced lengthwise
- 1½ to 2 inches ginger, peeled and cut into thin matchsticks
- 1 bay leaf
- 2 large or 5 to 6 small pears, peeled, cored then cut into wedges ½- to ¾ -inch-thick
- A little freshly grated nutmeg
- 1 tablespoon chopped fresh thyme
- ¼ cup brandy or pear liqueur (optional)
- ½ cup bright, crisp, light in flavor white wine or hard cider
- ½ cup chicken brodo, stock or broth
Trim and cut chicken into large pieces, 3 per breast or thigh. Season with salt and pepper, then dredge in flour mixed with sage or poultry seasoning.
Heat a large pan over medium heat with 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter. Brown chicken 5 to 6 minutes, turning once, and remove. Add 2 more tablespoons butter, and when it foams, add shallots, ginger, bay leaf, pears, nutmeg, and thyme, then soften a few minutes. Add brandy or pear liqueur, swirl, add wine and stock and slide chicken back in, then simmer 12 to 15 minutes, partially covered.