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.
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
MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Provided by Natalie Titanov
Categories World Cuisine Recipes African North African Moroccan
Time 1h28m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
- Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
- Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g
CHICKEN WITH CARAMELIZED ONIONS
You would not believe the flavor that comes out of such a simple recipe. The onion cheese combination is delicious. Swiss can be substituted but you won't get nearly the flavor. Recipe comes from a cookbook by Pol Martin.
Provided by richabby
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half of oil in frying pan over medium heat.
- Add onions and cook 15 minutes, stirring occasionally.
- Season with salt and pepper during cooking.
- Onions should become golden brown and caramelized.
- Remove onions from pan and set aside.
- Heat remaining oil in the same pan.
- Add chicken and season with salt and pepper.
- Cook 5 minutes on each side over medium heat.
- Add teriyaki sauce and lemon juice.
- Cook 1 minute.
- Transfer chicken breasts and all juices to ovenproof baking dish.
- Top with onions and all juices.
- Sprinkle with cheese.
- Broil 3 minutes in the oven til cheese is bubbly.
CARAMELIZED PEARS AND RED ONIONS
Sweet and savory flavors get concentrated in this roasted side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.
CHICKEN WITH CARAMELIZED BABY ONIONS AND QUINCES
Steps:
- Start with the quinces, as they take a long time to cook. Wash and scrub 2 quinces, then boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and don't let them fall apart. Drain them, and when the chicken is nearly ready, cut them into quarters and cut away the cores, but do not peel them. Then cut each quarter in half so you end up with fat slices.
- Fry the slices in shallow sunflower or vegetable oil until they are brown on the cut sides. This gives them a delicious caramelized taste. Lift them out and drain on paper towels. Serve the chicken surrounded by the quince slices.
PEARS WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories salads and dressings
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place walnuts on a baking sheet, and toast in the oven 10 minutes. Remove from oven, and let cool.
- In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped. Remove to a bowl, and set aside. Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor. Process 15 seconds. Scrape down sides of bowl, and process 15 seconds more. Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds. Transfer to a bowl, season to taste with salt and pepper, and set aside.
- In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt. Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy. Drain, and transfer to a large bowl. Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine. Season to taste with salt and pepper. Let cool 30 minutes, then stir in the reserved chopped walnuts. Set aside.
- In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, and season lightly with salt and pepper. Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan. Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
- While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl. Core and quarter the pears. Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water. Set aside until onions are done.
- Drain pears in a colander, rinse under cold water and shake dry. Add pears to the onions, and stir gently to combine. Season to taste with salt. Cover with plastic wrap, and set aside for 10 minutes.
- To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates. Place equal amounts of arugula inside each ring of wheat berries. Dress arugula and wheat berries with 2 tablespoons dressing. Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing. Serve immediately.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 33 grams, Carbohydrate 102 grams, Fat 40 grams, Fiber 18 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 1239 milligrams, Sugar 35 grams
CHICKEN WITH BABY ONIONS
Provided by Danielle Brackett
Categories Chicken Onion Sauté Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
- Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
- Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.
CHICKEN WITH BRIE AND CARAMELIZED ONIONS
This recipe was developed as a simple alternative to typical Valentine's fare for one of my client's Valentine's Day Dinner. It was a great success and so easy to prepare.
Provided by Lia Soscia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
- Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
- Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
- Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
- Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
- While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.
Nutrition Facts : Calories 1506.2 calories, Carbohydrate 60.8 g, Cholesterol 405.5 mg, Fat 108.6 g, Fiber 2.9 g, Protein 57.9 g, SaturatedFat 52.4 g, Sodium 580.3 mg, Sugar 20.9 g
CHICKEN WITH CARAMELIZED ONIONS AND BACON
Make and share this Chicken With Caramelized Onions and Bacon recipe from Food.com.
Provided by tabasco0697
Categories Chicken Breast
Time 1h10m
Yield 1 Chicken Breast a piece, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Heat Oil in pan. Sprinkle spices on both sides of each chicken breast. Add chicken breasts to hot oil and turn to medium high heat. Brown on both sides until golden (approx 4-5 minutes).
- Add 1 tablespoon bacon drippings, diced onion and brown sugar. Stir well then turn heat down to medium and cover. Cook for 20 minutes stirring occasionally. Turn chicken over and cook an additional 15-20 minutes or until chicken is completely done (when juices run clear).
- Move chicken to a baking dish and pour caramelized onions and brown sugar sauce over chicken. Drain excess grease. Cover and put off to the side. Using same pan you just cooked the chicken in fry diced bacon until crisp. Sprinkle over chicken. Top with cheese (1 slice per chicken breast) and place in oven. Bake until cheese is completely melted (approx 1-2 minute depending on how thick you get your cheese. I get mine sliced very thin). Remove from pan and place on plate making sure to place any fallen bacon pieces back on chicken before serving.
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