← All recipes

Chicken with Anjou Pear Relish

A home-style Chicken with Anjou Pear Relish made with Red Bell Pepper, Vegetable Broth Full Flavored, Balsamic Vinegar, Tarragon Vinegar, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 6 oz
• 1/2 tsp
• 1/3 lb
• 2 clove
• 1 tsp
• 8 oz

Method (preview)

1. 1

   NOTE - the chicken is seared in a grill on the stove top.

2. 2

   Use a food processor to finely dice the pear, radishes and piece of red bell pepper.

3. 3

   Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]

4. 4

   Next combine the sauce ingredients, adding things to the measure of broth.

5. 5

   Preheat a square grill pan on the stove top to high.

6. 6

   Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces.

7. 7

   Sprinkle with a little salt and pepper.

8. 8

   Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown.

9. 9

   Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes.

10. 10

    Saute flipping constantly the minced pear mixture.

11. 11

    Add the almonds and toss.

12. 12

    Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste.

13. 13

    Flavor with oil or butter if you want.

14. 14

    NOTES | Do not make applesauce.

15. 15

    Avoid the temptation to press down on the relish with spoon or spatula.