Braised Chicken Breasts with Glazed Pears

Our next door neighbors, Frank and Barb, are  moving to Florida this week.  In fact, Barb is already in Florida, because her Mom isn't well, and Frank is leaving tomorrow. We will miss them, but they will be back, because their grandchildren live here. We had Frank  and another couple over for dinner and made this fabulous Fall one pot dish.  You braise chicken breasts in wine and  chicken stock, add Herbs de Provence, or fresh herbs if you have them,  baby red  potatoes, and let this marvelous combination bubble away. While the chicken is cooking, you make glazed pears with brown sugar and butter, and top the cooked chicken and vegetables with the glazed pears and chopped parsley. This dish is so good with the wonderful sauce from the braised chicken and tender vegetables, and then you top it with sweet, buttery glazed pears, Oh my!

This is another Rachael Ray recipe perfectly suited for company or Sunday dinner. You could even make this on a week night.  The longest part of the recipe is browning the chicken breasts first, but from then on it's a wonderful one pot meal. You can make the glazed pears ahead of time.  Serve this dish with a salad and bread, if you are not watching carbs, a glass of white wine, and you are good to go. Enjoy!

Braised Chicken Breasts with Glazed Pears

Adapted from Rachael Ray.com

• 6 tablespoons olive oil, divided
• 6  boneless, skinless chicken breasts, cut in half
• Salt and freshly ground black pepper
• Flour, for dusting
• 2 large onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 sprigs thyme
• 4 sprigs rosemary, or 1 tsp Herbs de Provence
• 1  ½ pound small red potatoes, halved
• 1 ½ c. bottle dry white wine
• 3 cups chicken stock
• 4 tablespoons butter (1/2 stick)
• 1/2 cup light brown sugar
• 3 Bosc pears, peeled, cored and cut into wedges
• 1/2 cup flat leaf parsley, chopped

Preparation

Pre-heat a large pot or Dutch oven with two tablespoons of olive oil over medium-high heat.

Season the chicken breasts with salt and freshly ground black pepper. Place flour in a shallow dish and coat the drumsticks, shaking off any excess. Add half of the coated chicken to the hot olive oil and brown on all sides. Once the chicken is browned all over, remove from the pot to a plate to reserve. Add another two tablespoons of olive oil to the pot and brown the second batch of chicken breasts. Remove them to the plate with the first batch.

Add the last two tablespoons olive oil to the pot. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, thyme and rosemary, or Herbs de Provence and cook for another two minutes. Add the potatoes and cook until they begin to brown. Add the wine and reduce for about two minutes. Add the chicken stock and bring up to a bubble. 

Add the browned chicken back to the pot, then cover and reduce the heat to medium and simmer for 45 minutes, or until the chicken is cooked through and the sauce is thick.

While the chicken is cooking, make the glazed pears: melt the butter in a skillet over medium heat. Add the sugar and stir until it dissolves. Add the pears and increase the heat to medium-high. Shake the pan to make sure you coat all the pears in the glaze. Cook until the fruit is easily pierced with a knife.

To serve, place ½ chicken breast in a shallow serving bowl or plate and top with vegetables and sauce. Finish each dish with some of the glazed pears and chopped parsley.