This recipe combines the sweetness of a poached pear, with the savory flavors of chicken broth, Dijon mustard and tarragon. I love the way the sweet and salty flavors compliment each other, especially when served with chicken and the peppery flavor of arugula.
This meal is easy and comes together quickly; the hardest part is peeling the pears. A few high quality ingredients are all you need. I look for organic products and found all of these ingredients at Earth Fare.
The red wine I used is Nieto Senetiner’s Malbec, which is excellent and reasonably priced. Don’t ever cook with a wine you wouldn’t drink because the flavors are cooked down and bring out an even more concentrated flavor, so you want it to taste good to begin with.
To determine what size pot to use, I find a small one I think will fit my pears. Before the pears are peeled, when they are still whole, I place them inside the pot and see if they fit and are below the rim. If there is too much room between the pears, I find a smaller pot until they are nice and snug. Then I take them out and proceed with the recipe. This will ensure that your pot is not too big and the wine mixture will cover the pears.
After you have simmered your wine mix and pears, you will need to strain this liquid before reducing it down. The first time I did this, I just used a sieve, and the liquid wasn’t as smooth as I would have liked. The second time I used 4 layers of cheesecloth inside the sieve when I strained it, and it came out much better.
I like to use a rotisserie chicken for this meal because it’s quick and easy enough for me to make on a weekday. You will have 2 servings with a thigh and drumstick and 2 servings with half a breast.
The pears turn out a gorgeous color after poaching and drizzled with the reduction. Beautifully served with the chicken and arugula. If you have any poached pears and syrup left, dice the pears and store in a glass container with the syrup and serve over yogurt for breakfast! Hope you enjoy as much as we did!