Return to Main Recipes Page/Return to Home Page

Chicken Saute w/Pears and Pine Nuts (M)
Source: Louise Fiszer, Jewish Bulletin of Northern California.
Serves: 8

2 chickens, (3 pound each) cut into serving pieces
salt and pepper
flour for dredging
4 tablespoons oil
2 leeks, white part only, thinly sliced
1 cup raisins
4 Asian pears, peeled, cored and sliced into wedges
1/4 cup balsamic vinegar
2 cups chicken stock
1/2 cup toasted pine nuts

Sprinkle chicken with salt and pepper and dredge in flour, shaking off excess.

In large skillet heat oil. Cook chicken on all sides until golden. Remove and reserve.

Add leeks and raisins to same skillet and cook about 5 minutes. Add pears and cook about 1 minute. Stir in vinegar, cook 1 minute, and add stock.

Bring to a boil and return chicken to pan. Simmer partially covered, 20 minutes. Salt and pepper to taste. Serve sprinkled with pine nuts.

Poster's Notes:
The writer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking."

Posted by Nancy Berry

Nutritional Info Per Serving: N/A