Tuesday, January 6, 2015

Passionate Poultry with Plums & Pears

Oh My!
This is an elegant way to make use of a special last day of sale on chicken breasts. (Saved over $5 on the package.) It's kind of sweet and sour; sweet from the preserves and the plums and sour from the bit of vinegar. But what makes this dish are the fresh Thyme sprigs and garlic.

Slave serves this with some quinoa and zaps some green beans with almonds. Maybe some rolls from the oven. Hungry?


Split chicken breasts (approx 3 lbs.)
7oz package dried plums, pitted (prunes)
2 fresh pears (or canned in juice)
1 cup peach preserves
10 cloves garlic, peeled
1/3 cup olive oil
1 tablespoon white vinegar balsamic
3 pinches salt
grinds of black pepper
Sprigs fresh Thyme


Preheat oven to 400 degrees F.

Normally slave urges you to do your cutting first but this is an exception.
In a large bowl mix the olive oil with a cup of preserves and the 10 cloves garlic. Let that sit to blend the flavors.

Wash and peel the pears, then cut and remove the stems and seeds. Cut into bite sized chunks. Mix in the plums and stir around.

Trim any extra fat from the chicken breasts and place them in a large roasting pan lined with foil. Since these have the bone, place them so that the thickest parts are to the outside, skin-side up. Then arrange the pears and plums around the chicken.

Spoon on the preserve – garlic mixture onto the chicken to coat the pieces well. Toss the few sprigs of Thyme over the chicken.
Now you can prepare up to this point and cover tightly to refrigerate overnight if you wish to have the work done early.

Roast, uncovered, until the tops of the chicken pieces are browned, the chicken is cooked through, and the juices run clear, about 40 to 50 minutes.

Serve over a bed of quinoa with the pears and plums around the edges. The side of green beans with no sauce makes this a well balanced meal.

Slave is hoping this first recipe of 2015 is one you can feel confident with right away.

So happy to be able to serve such a beautiful, healthy and cheap meal to my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

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