Chicken with Red Wine Dijon Poached Pears
This recipe combines the sweetness of a poached pear, with the savory flavors of chicken broth, Dijon mustard and tarragon
for the pears
serve with
  1. Combine the wine, chicken broth, mustard, honey and brown sugar in a pot just big enough to hold your pears (read above to see how I determine). You don’t want the pot too big because you want the wine mixture to cover your pears. Bring this mixture to a boil, whisking occasionally to dissolve the mustard and sugar.
  2. While you are waiting for this to boil, peel, slice and core your pears.
  3. Once the pot is boiling, turn it down to a simmer and add your cinnamon stick and tarragon, followed by your pears. Move the pears around gently to make them all fit, adding more chicken broth or water to cover them if needed. Simmer the pears for 15 – 20 minutes or until tender when pierced.
  4. Using a slotted spoon, gently take the pears out and set aside. Remove the cinnamon stick and tarragon. Using a sieve lined with cheesecloth (I used 4 layers), strain the wine mix over a large measuring cup or bowl.
  5. Return the wine mix back to your pot and bring to a low boil, reducing it down to a syrup. This will take about 20-30 minutes. The longer you cook it down, the thicker and more concentrated the flavor will be. (it will also thicken as it cools)
  6. Serve your pears with the slightly cooled reduced syrup on plates with your chicken and arugula salad.

Share this:

Like this:

Like Loading...