Chicken with Apples and Pears and Cheesy Potatoes

{"handle":"chicken-with-apples-and-pears-and-cheesy-potatoes-rachael-ray","title":"Chicken with Apples and Pears and Cheesy Potatoes","seoTitle":"Chicken with Apples and Pears and Cheesy Potatoes | Rachael Ray","seoDescription":"Rachael revisits an old favorite meal of sautéed chicken with apples, pears + a generous splash of apple brandy on top of cheesy puréed potatoes.","ingredients":"

For the Cheesy Potatoes:

• 2 ½ pounds peeled Yukon gold potatoes , cut into 2-inch cubes
• Salt
• ¾ cup half-and-half
• 2 tablespoons butter
• White pepper and nutmeg , freshly grated
• 8-10 ounces ripe Taleggio or Camembert cheese, trim rind and cut into pieces

For the Chicken with Apples and Pears:

• 2 crisp apples
• 2 pears, peeled and sliced
• ½ lemon
• 8 boneless, skinless chicken thighs or 4 breasts
• Salt and pepper
• 1 cup flour
• 2 teaspoons granulated onion
• 2 teaspoons ground sage
• 2 teaspoons ground thyme
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• 3 tablespoons Calvados or Apple Jack
• 1 cup chicken bone broth
• 2 tablespoons chives, minced
• 2 tablespoons fresh thyme , chopped

","preparation":"

Serves: 4

For the cheesy potatoes, cover potatoes with water and bring to a boil, then salt the water and cook to tender.

Warm the half-and-half and butter in a small pot and season with white pepper and nutmeg to taste.

Drain potatoes and put through food mill back into the pot. Stir in the hot half-and-half and the cheese until combined. Cover pot to keep warm. (If holding for more than 15 to 20 minutes, place pot in a larger, wider pan with about 1 inch of simmering water.)

For the chicken, douse the apples and pears with a little lemon juice. Season chicken with salt and pepper.

Place flour in a shallow dish and season with granulated onion, sage and thyme. Dredge the chicken with the seasoned flour and heat olive oil in a large nonstick skillet over medium to medium-high heat. Brown the chicken on both sides, 7 to 8 minutes, then remove. Add butter to pan and melt, then add apples and pears and season with a bit of salt and the sugar. Toss and sauté 2 to 3 minutes until tender-crisp. Add brandy, then stock, slide the chicken back into the pan and simmer 2 to 3 minutes more.

Serve potatoes topped with chicken and apples and pears and garnish with chives and thyme.

","tags":"Rachael Ray Show, Chicken, Fall, Potatoes, Comfort Food, Sautéed","publishDate":"2021-10-19T11:00:00Z","status":"Draft","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/chicken-with-apples-and-pears-and-cheesy-potatoes-rachael-ray"}