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.
I like the use of a rotisserie chicken in this meal because it makes it 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 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.
TIP: 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.
- 1 bottle (750ml) dry red wine, I used Nieto Senetiner’s Malbec
- 1 Cup chicken broth
- 2 Tbls Dijon mustard
- 1 Tbls honey
- ¼ Cup brown sugar
- 1 cinnamon stick
- 6 small springs of fresh tarragon (you may substitute with rosemary if you don’t care for tarragon, but use half the amount.)
- 4 peeled pears, sliced in half and cored
- 1 rotisserie chicken
- Arugula Salad with drizzle of oil and vinegar
- Combine the wine, chicken broth, mustard, honey and brown sugar in a pot just big enough to hold your pears (read TIP 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.
- While you are waiting for this to boil, peel, slice and core your pears.
- 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.
- 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.
- 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).
- Serve your pears with the reduced syrup on plates with your chicken and arugula salad.