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Chicken breast and pear chutney
Production
01
Prepare the ingredients.
02
In a pot, melt the brown sugar and then add the salad onion, the ginger, the garlic, the chili and the rosemary. Braise it all for about a minute. Add the pear pieces, pour on the pear balsamico and continue braising it at slow, low heat, under a lid for about 10-12 minutes.
03
In the meantime, salt the chicken breasts mildly, and pre-roast them in a pan at medium heat on some Pödör sesame seed oil, each side for 2-3 minutes. Add the quartered salad onions and the rosemary twig, and roast them for another 4-5 minutes at low heat. When it is done, switch off the heat, and let the meat rest for 2-4 minutes, still under cover. Thicken the pear chutney with the prepared farina, bringing it to a boil and then seasoning it with the sea salt.
Ingredients
1
tbs
Sesame oil
80
g
4
piece(s)
pear(s)
about 600 g, not too soft - peeled, cut in half, with the core removed and cut into not too thick slices
100
g
250
g
shallot onion
peel and quarter 2 pieces for the roasting, slice the rest
30
g
ginger
peeled and diced into small cubes
5
piece(s)
clove(s) of garlic
peeled and chopped
0.5
tsp
starch
mixed with 1-2 tbsp water
2
piece(s)
chicken breast(s), ready for cooking
