Recipe: Spiced Chicken with Pears and Port

Serves 6

- 3 firm ripe fresh pears

- 2 teaspoons ground coriander

- 1 teaspoon ground cardamom

- ½ teaspoon black pepper

- ¼ teaspoon cayenne pepper

- 1 tablespoon kosher salt

- 3 tablespoons olive oil

- 6 skin-on, bone-in chicken breast halves

- 2 shallots, thinly sliced

- 6 cloves fresh garlic, sliced

- 1 unpeeled lemon, sliced (about 9 slices)

- 1 cup port wine

- 1 teaspoon cornstarch (optional)

- ¼ cup fresh flat-leaf parsley leaves for garnishing

1. Preheat an oven to 375 degrees. Cut pears in half and core. Cut each half in half and then in half again — to make large chunks. Reserve.

2. In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

3. In a large nonstick skillet or sauté pan, heat the oil over medium-high temperature until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

4. Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

5. Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 165 degrees (chicken will gain another 5 degrees on standing).

6. Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic and lemon slices from the sauce and distribute them over the chicken.

7. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about ¾ cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Chef's note: This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

©2006, Kathy Casey Food Studios®