Wednesday, November 16, 2011

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
  • 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
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.


  1. Becky, This is glorious! You keep hitting 'em out of the ballpark. Simple, accessible and completely delicious looking. Consider this bookmarked!

  2. It's always hard when friends move away, isn't it? I'm glad they will continue to visit though! And you will be able to whip up this wonderful dish on last minute notice. Dishes like that are always a big hit for me as our time, especially on weeknights, is usually limited. Nicely done, Becky! Hope you are staying warm!!

  3. Brooks- Thank you for your kind words. Let me know, if you make this.

    Kim-Yes, it will be good, when my friends come to visit. It is very cold today, but the earlier part of the week we had 60's. Weather here can change in 5 min, so we are used to it.

  4. The method of preparation as well as the gravy is a perfect way to insure that the chicken is moist and tender. The dish does look like something I would enjoy-thanks for sharing!
    If our comments don't cross until after Thanksgiving-enjoy the holiday!

  5. That was so sweet you got to have dinner with them one more time. I bet you are going to miss them. Love the blue and yellow on the plates and the thought of the glazed pears. Looking forward to all the fall dishes. Hope you are having a great week, mine is going too fast as usual.

  6. Becky, this looks marvelous...especially those glazed pears! Great company dish~

  7. The combo of chicken and pears sounds so good Becky! What a nice dish to share with friends!

  8. Tina-Thank you for your kind words. Have a Happy Thanksgiving!

    Gina-The glazed pears are very good, especially with the chicken.

    Lizzy-The glazed pears make the dish.

    Jill-This is a great company dish, and easy to put together.

  9. Love your creative chicken dish. The presentation is beautiful, and the combo with the pear is awesome, and yummy!
    Becky, you are such a good friend to all, with a heart of gold:DDD

  10. Becky this recipe sound how you made it, very comforting and delicious looking too!

  11. Elisabeth,
    thank you for your sweet words. I appreciate them very much.

    Sandra- This is a very good recipe with great flavors.

  12. Becky, this recipe is wonderful. What lovely taste sensations, combining the juicy chicken with the veg and the touch of glazed pears just takes it all to another level.


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