Chicken with Pears & Polenta

Name: Chicken with Pears & Polenta
Yield: 4
Ingredients: 3/4 cup flour; 1 tsp. each ground thyme and ground sage; 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs; Salt and pepper; 3 tbsp. EVOO; 2 tbsp. butter; 2 ripe pears, such as Bosc, quartered and thinly sliced; 1 small red onion, quartered, or 2 large shallots, thinly sliced; 2 tbsp. fresh thyme, chopped; 1/2 cup white wine, such as Sancerre; 2 tbsp. (packed) brown sugar; 2 tbsp. aged balsamic vinegar or balsamic drizzle; 3 cups liquid (I prefer half chicken stock and half milk, but water works, too); 1 cup quick-cooking polenta; 1 cup trimmed and finely chopped ripe Camembert; 1 small bundle fresh spinach, coarsely chopped; Salt and pepper; Freshly grated nutmeg, to taste

"The sweetness of the pears is balanced by the tangy Camembert stirred into the polenta." —Rach

Author:: Rachael Ray
Publish date:: Oct 26, 2020

chicken with pears and polenta — Photography by Christopher Testani

Recipe by Rachael Ray

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here .

4Servings

Ingredients

Chicken

3/4 cup flour
1 tsp. each ground thyme and ground sage
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
Salt and pepper
3 tbsp. EVOO
2 tbsp. butter
2 ripe pears, such as Bosc, quartered and thinly sliced
1 small red onion, quartered, or 2 large shallots, thinly sliced
2 tbsp. fresh thyme, chopped
1/2 cup white wine, such as Sancerre
2 tbsp. (packed) brown sugar
2 tbsp. aged balsamic vinegar or balsamic drizzle

Polenta

3 cups liquid (I prefer half chicken stock and half milk, but water works, too)
1 cup quick-cooking polenta
1 cup trimmed and finely chopped ripe Camembert
1 small bundle fresh spinach, coarsely chopped
Salt and pepper
Freshly grated nutmeg, to taste

Preparation

1. Place the flour in a shallow dish; mix in the dried thyme and sage. Season the chicken on both sides with salt and pepper. Dredge in the flour; transfer to a plate.

2. Heat a large nonstick skillet over medium-high. Add the oil, three turns of the pan. When the oil shimmers, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a clean plate.

3. Add the butter, pears, onion, and fresh thyme to the skillet; season with salt and pepper. Partially cover the skillet and cook, stirring occasionally, until the pears and onion soften, 5 minutes. Add the wine and cook until it is absorbed, about 1 minute. Stir in the brown sugar and balsamic. Slide the chicken back into the skillet and cook until cooked through, 5 to 7 minutes more, depending on the size of the breasts.

4. Meanwhile, in a large pot, bring the liquid for the polenta to a low boil over medium to medium-high. Pour in the polenta and whisk until the mixture thickens, 4 to 5 minutes. Add the cheese; stir until it melts. Add the spinach; stir until it wilts into the polenta. Season with salt, pepper, and nutmeg.

5. Divide the chicken and pears among plates. Serve the polenta alongside.