SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)
Provided by á-159368
Number Of Ingredients 13
Steps:
- 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.
CHICKEN WITH A SWEET CORN & POTATO SAUTE
Make and share this Chicken With a Sweet Corn & Potato Saute recipe from Food.com.
Provided by Queen of Harts
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
- Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
- Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
- Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
- Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
- Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
- Serve the chicken on top of the saute. Yum! Makes great leftovers, too.
Nutrition Facts : Calories 474.3, Fat 23.9, SaturatedFat 6.5, Cholesterol 93, Sodium 252.5, Carbohydrate 35.9, Fiber 3.5, Sugar 4.8, Protein 31
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
SWEET POTATO & PEAR SOUP
This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.
Provided by bluemoon downunder
Categories Yam/Sweet Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
- Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
- If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
- Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
- If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
- Cool the soup for about 30 minutes.
- If using canned pears, drain these well, reserve the juice and add the pears now.
- They will help to cool down the soup.
- There is no need to chop the pears as the soup is about to be processed.
- In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
- Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
- Return the soup to the pot.
- If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
- If serving later: refrigerate after processing.
- If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
- If freezing: freeze after processing.
- When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
CHICKEN AND POTATO SAUTE
I often depend on boneless skinless chicken breasts when I need to cook up dinner quickly. Simmering them in broth makes them moist and flavorful.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes. , In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.
Nutrition Facts :
SAUTEED CHICKEN WITH SWEET POTATOES AND PEARS
This is a healthy, light, and tasty recipe that I modified from a realsimple.com recipe. You can use Pork tenderloins or skinless Salmon, if desired. You can also serve the finished product right away, or, as I did, refrigerate and let all the flavors blend for awhile. I made it in morning and heated it up for our evening meal. When heating in oven or microwave, be careful not to overcook. Hope you enjoy it.
Provided by Koriander
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat.
- Add chopped onion and garlic and saute for about 5 minutes.
- Sprinkle both side of meat with kosher salt (optional), add to skillet and saute over medium heat until cooked through: about 8-10 minutes per side for chicken; 12-15 minutes per side for pork; 5-7 minutes per side for fish. Be careful not to overcook.
- Meanwhile, whisk together red wine vinegar, dijon mustard, tarragon leaves, fresh ground black pepper, along with 2 tablespoons of water. Mix together well.
- Remove meat from skillet, cover, and set aside.
- Clean up the skillet, if needed, and add 1/2 cup water and sweet potatoes. Cook for 5 minutes or until sweet potato is slightly tender.
- Add the pear cubes and cook for 5 more minutes. Keep an eye on the water level and ensure it doesn't completely evaporate.
- Transfer meat, potato and pear to a large bowl.
- Sprinkle with freshly ground black pepper and toss with vinegar, dijon, tarragon, mixture. At this point you can serve immediately, or, refrigerate and give flavors time to blend and heat through later. I would very loosely cover a baking dish and bake at 325 degrees for around 15-20 minutes.
Nutrition Facts : Calories 323.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 68.4, Sodium 136.2, Carbohydrate 33.2, Fiber 5.8, Sugar 14.2, Protein 29.3
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