–
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.
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?
Ingredients
Split chicken breasts (approx 3 lbs.)
7oz package dried plums, pitted (prunes)
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
Directions
Preheat oven to 400 degrees F.
1/3 cup olive oil
1 tablespoon white vinegar balsamic
3 pinches salt
grinds of black pepper Sprigs fresh Thyme
Directions
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.
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.
socialslave
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
No comments:
Post a Comment