Pear and Balsamic Chicken
Ingredients
The chicken
-
18
pieces
boneless skinless chicken thighs
-
1
tbsp
ghee
-
to taste
salt
-
to taste
pepper
The sauce
-
½
cup
light chicken stock
-
½
cup
fresh pressed apple cider
-
¼
cup
balsamic vinegar
-
1
tbsp
Dijon mustard
-
1
tsp
ground Ceylon cinnamon
-
¼
tsp
freshly ground nutmeg
-
⅛
tsp
ground cardamom
-
1
tbsp
tapioca starch
-
1
tbsp
water
The garnish
-
chopped raw shelled pistachios
-
balsamic vinegar reduction
-
Roquefort cheese, crumbled (optional)
The pears
-
2
pieces
Bartlett pears, ripe but not too ripe
Instructions
- Pat the chicken dry and season with salt and pepper.
- Melt ghee in a skillet over high heat, then add chicken pieces and cook until golden on both sides.
- Remove chicken from the skillet and set aside.
- Lower heat to medium and sauté the pears for about 30 seconds until slightly caramelized, then remove from the skillet.
- Add chicken stock, apple cider, balsamic vinegar, mustard, and spices to the skillet, whisking to deglaze the pan.
- Return the chicken to the skillet, cover, and simmer for about 15 minutes, flipping occasionally.
- Make a slurry with tapioca starch and water, then stir it into the sauce and simmer until thickened.
- Return the pears to the pan, cover, and let stand for about 5 minutes to reheat.
- Transfer to a serving dish and garnish with pistachios and reduced balsamic, and optionally serve with crumbled blue cheese.
Nutrition Facts (estimated)
Servings
8
Calories
289
Total fat
10g
Total carbohydrates
11g
Total protein
37g
Sodium
197mg
Cholesterol
183mg
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