Poultry Fricassee with Pears and Artichokes, Parsley Oil Recipe

For a creamy, flavorful dish that combines the sweetness of pears with the savory taste of chicken and artichokes, try this Poultry Fricassee with Pears and Artichokes, Parsley Oil recipe.

Ingredients:

• 4 chicken breasts, bone-in
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 can artichoke hearts, drained and chopped
• 2 pears, peeled and sliced into wedges
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together the parsley and olive oil. Set aside.
3. Season the chicken breasts with salt and pepper. Coat the chicken in flour, shaking off any excess.
4. In a large skillet, melt the butter over medium heat. Add the olive oil and garlic and sauté for about 30 seconds.
5. Add the chicken breasts and cook for about 5 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
6. Add the white wine to the pan and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
7. Add the artichoke hearts and pears to the pan and cook for 3-4 minutes, until the pears are slightly softened.
8. Add the chicken broth and heavy cream to the pan. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly.
9. Return the chicken to the pan and spoon the sauce over the top.
10. Transfer the pan to the oven and bake for 25-30 minutes, until the chicken is cooked through.
11. Drizzle the parsley oil over the top of the dish and serve.

Verdict:

This Poultry Fricassee with Pears and Artichokes, Parsley Oil recipe results in a creamy and indulgent dish that is perfect for a special occasion or dinner party. The sweetness of the pears and the tanginess of the artichokes complement the savory chicken perfectly. The parsley oil adds a pop of freshness and color to the dish.

Serving suggestions:

This dish is best served with a side of roasted vegetables or a simple salad. It pairs well with white wine, such as a Sauvignon Blanc or Chardonnay. Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave.