Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is

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Total Time
1hr
Prep
0 mins
Cook
1 hr

Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce.

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Ingredients

Nutrition

Directions

  1. Rosemary Sauce:.
  2. Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
  3. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
  4. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
  5. Strain mixture into small saucepan; discard solids.
  6. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
  7. Sauteed Pears:.
  8. Heat 2 t. oil in heavy medium skillet over medium heat.
  9. Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
  10. Chicken:.
  11. Heat 1 T oil in heavy large skillet over medium-high heat.
  12. Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
  13. Add Marsala and bring to a boil.
  14. Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
  15. Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.
Most Helpful

This is good if you like your chicken sweet. It tastes a lot like my Chicken Marsala which is less time-consuming to make. Also, unfortunately my sauce was a particularly unappealing shade that looked like runny peanut butter. Maybe I reduced the rosemary sauce too much. I'm sorry to be critical. But if you've got a sweet tooth and can figure out how to make the sauce "rosier", this is the recipe for you.