Skip to main content
Epicurious

Chicken with Caramelized Baby Onions and Pears

This is one of my favorites. You will be surprised by just how good it is. Follow the recipe on the preceding page for Chicken with Caramelized Baby Onions and Honey. Choose firm pears; if the fruit is too soft, they tend to collapse during the cooking. Comice and Bosc are good varieties.

Ingredients

Preparation

  1. Step 1

    Cook the chicken as on the preceding page. Peel, quarter, and core 4 small or 2 large pears. Over medium heat, sauté the pieces in a large skillet in about 1/3 to 1/2 stick (3 to 4 tablespoons) unsalted butter and 1 tablespoon sunflower oil until they are soft and lightly colored.

    Step 2

    When serving, present them on top of the chicken pieces or beside them.

Arabesque
TagsMoroccanNorth AfricanAfricanMainDinnerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.