Maple and Paprika Pear Chicken with Mushroom Broccoli Risotto

Maple and Paprika Pear Chicken with Mushroom Broccoli Risotto

Posted 2016-05-13 by finyfollow

I was a little wary of this combination being sweet, however the pear mixed so well with the chicken escalopes and the sauce was absolutely delightful - quite a different taste to most other chicken dishes I have made.

The secret is not to cook the chicken breasts for long as they are then tender and not chewy.

The mushroom and broccoli risotto was a healthy, nice accompaniment for this meal.

Preparation Time: 20 minutes (plus marinating time 5 minutes)
Cooking Time: 45 minutes
Makes: 4 large servings

For the maple chicken
600 g free range chicken breasts
1 large pear, sliced round, core removed
1 garlic clove, crushed
Bit of fresh rosemary
2 tsp paprika
1 tbsp balsamic vinegar
1 tbsp wholegrain mustard
Baby spinach, to serve (optional)

For the broccoli risotto
½ large leek, sliced thinly
200 g mushrooms (mixed if possible)
1 garlic clove, crushed
1 tsp fresh rosemary or dried
125 g arborio rice
40 ml white wine
375 ml vegetable stock
150 g broccoli, cut into small pieces
½ cup parmesan, grated

For the broccoli risotto
  • Preheat the oven to 180°/160° fan forced.

  • Heat a bit of olive oil in a casserole dish and cook the leek, stirring constantly, for about 3 minutes or until soft.

  • Add the sliced mushrooms, garlic and rosemary, and cook till the mushrooms are starting to get soft.

  • Add the rice and stir for about 1 - 2 minutes until it gets glassy looking.

  • Add the wine, stir for about a minute, and then add the stock.

  • Bring to the boil, stirring sometimes, add half the cheese, cover and transfer to the heated oven.

  • Bake for about 20 minutes. Stir in the broccoli pieces and bake for another 10 minutes.

  • Leave covered for a few minutes.

  • For the chicken
  • Start these about 15 minutes before the risotto is ready.

  • Combine the maple syrup, garlic and paprika in a bowl.

  • Slice the chicken breasts in half horizontally.

  • Add the chicken to the bowl and turn each one to coat. Cover and let it soak for about 5 minutes.

  • Drain the chicken and keep the marinade.

  • Heat a bit of oil in a frying pan over a medium-high heat. Cook the chicken for about 2 - 3 minutes on each side (depending on thickness), or until JUST cooked through.

  • Put on a plate and cover with foil to keep warm, or put in a second oven on very low heat.

  • Add the sliced pear to the frypan and cook for about 4 minutes turning once. Cook till the pear is tender and golden.

  • Add to the plate with the chicken, and keep warm.

  • Add the balsamic, mustard and the reserved marinade to the same pan, and bring to the boil.

  • Cook for a minute or two or until it thickens slightly.

  • Plate some risotto onto or next to a piece of chicken.

  • Put the pears on top, and top with the delicious sauce.

  • Serve with spinach leaves (optional)

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    227662 - 2023-07-17 10:30:25


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