Pear and Balsamic Chicken
Ingredients
- 1 tbsp coconut oil
- 1 lb boneless organic chicken thighs (or breasts)
- Salt and pepper to taste
- 2 pears, ripe and cut into slices
- ¾ cup Organic chicken stock
- 4 tbsp fresh basil, chopped small
- 2 tsp tapioca starch
- 2 tbsp water
- 1 tbsp apple cider vinegar
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup chopped raw walnuts (for topping)
Directions
- Dry the chicken breast and sprinkle them with salt and pepper.
- Melt the coconut oil in a large skillet set over high heat, add the chicken, without moving for 3 to 4 minutes, until they start to brown.
- Flip the pieces of chicken and cook them for another 2 to 3 minutes, then remove from the pan. Cook the chicken in batches depending on the size of your skillet.
- Once chicken is cooked, lower the heat to medium and add the pears. Sauté them for about 30 seconds, until softened and slightly caramelized. Remove to a plate
- Add the chicken stock, basil, apple cider, balsamic vinegar, mustard and spices to the skillet and mix until well combined.
- Return the chicken to the pan, cover and allow the meat to simmer in the hot liquid for about 15 minutes, flipping it once or twice.
- Dilute tapioca starch in 1 tbsp of water and pour that in the hot sauce,whisk it in, and let that sauce simmer for at least one minute, until thickened.
- Return the pears to the pan, turn the heat off, cover and let stand for about 5 minutes, just to reheat the pears.
- Split into 4 servings, to with the chopped walnuts.