Maple-Glazed Chicken with Caramelized Onions and Pears! A one-skillet dinner you possibly can serve proper from the pan. Just a little mustard within the glaze provides the rooster some zing.
In New England, the place I dwell, there are such a lot of grand maple timber that the syrup goes into the whole lot.
You typically discover it in pots of baked beans as a substitute of molasses, in addition to in all types of truffles, pies, and different candy desserts.
Maple syrup additionally makes its approach into easy weeknight dishes like this skillet rooster recipe, the place it turns right into a glaze.
Start by searing the rooster by itself, then brown some onions till they begin to flip golden. Add a couple of reduce pears to the skillet in order that they brown, too.
Spread the seared rooster breasts with a maple-mustard glaze, then set them on high of the onions and pears. The juices from the rooster baste the fruit and onions because it cooks, making them particularly succulent, whereas the glaze turns the rooster a gorgeous golden shade. The onions additionally end caramelizing within the oven.
This is a one-skillet dish, and you may serve it proper from the pan. I like to make use of a forged iron skillet, however any oven-safe pan will do. (If you don’t have an oven-safe skillet, you possibly can switch the onions, pears, and rooster to a baking dish earlier than sending it to the oven.)
Here’s one thing to observe for when shopping for maple syrup: Check the label and ensure the bottle incorporates solely maple syrup and no fillers. Many syrups offered for serving with pancakes aren’t pure maple (they’re typically diluted with corn syrup).
When you style what actual maple syrup provides to the dish, you’ll know why New Englanders attain for it not just for pancakes, however for almost the whole lot else as effectively.
Maple-Glazed Chicken with Caramelized Onions and Pears Recipe
If you do not have an oven-safe skillet, switch the cooked onions and pears to a baking dish in Step four, place the rooster on high, and bake.
- four skinless, boneless rooster breasts (1 1/2 to 2 kilos complete)
- 1 teaspoon salt, divided, plus extra to style
- 1/2 teaspoon floor black pepper, divided, plus extra to style
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 massive Spanish or yellow onion, halved and thinly sliced
- 2 massive ripe firm-fleshed pears (like Bartlett), or three smaller pears
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- three tablespoons chopped contemporary parsley
1 Brown the rooster: Heat the oven at 450°F. Sprinkle the rooster with 1/2 teaspoon salt and 1/four teaspoon pepper.
Heat the olive oil within the skillet over medium-high warmth. When it’s sizzling, add the rooster and cook dinner with out disturbing for three to five minutes, till the underside is golden. Turn and cook dinner the opposite sides for three to five minutes extra, till the opposite facet is golden. Transfer rooster to a big plate.
2 Cook the onion: Melt the butter within the skillet over medium warmth. Add the onion, 1/2 teaspoon of salt and 1/four teaspoon pepper. Cook, stirring typically, for eight minutes, or till the onion begins to brown.
three Prep and cook dinner the pears: While the onions cook dinner, peel and core the pears. Cut into quarters (massive pears might be reduce into 6 items.)
Move the onions to the middle of the pan. Add the pears, reduce sides down, across the edge. Cook for four minutes or till the pears brown on the underside. Stir the onions often.
Turn the pears and cook dinner the opposite reduce sides for three minutes extra. Stir the onions often.
four Return the rooster to the skillet and glaze: Gently stir the pears and onions collectively and flatten them barely to create a mattress for the rooster. Place the rooster on high of the pears and onions. Tip in any pan juices from the plate into the skillet.
In a small bowl, stir collectively the maple syrup and mustard. Spread the glaze over the rooster breasts with a spoon.
5 Bake the rooster: Transfer the skillet to the oven and cook dinner for 20 to 25 minutes, or till the glaze is browned, the pears are tender when pierced, and the rooster is cooked by way of. A meat thermometer inserted into the thickest a part of the breasts ought to register 165°F.
6 Serve the rooster: Divide the pears and onions between plates, add a rooster breast, and sprinkle with parsley.
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