Chardonnay Chicken with Pears

Cheers Everyone!  Happy Monday night!  Just wanted to share a quick tweak in a recipe I've posted before:  Chicken With Apples in the Slow Cooker has been transformed tonight to "Chardonnay Chicken with Pears."

If you don't remember the Chicken with Apples recipe, check back to October 25, 2011.  It was a great success in my family and when I went to take out all the ingredients this morning, I was bummed that I was out of apple cider and only had one apple!  Oh jeez.  So I decided to substitute what I did have  (I guess my food shopping is slipping lately ...).  Instead of apple cider, I substituted white wine with some orange juice.  I figured it couldn't be that bad right?  Instead of apples I had a bunch of really nice pears from my fruit and veggie co-op.  We always get pears and they just don't get eaten by my family.

Anyway, I just wanted to give you all a heads up that you can wing these recipes!  Make sure you have something similar and give it a go! 

Chardonnay Chicken with Pears
Ingredients:
1/2 cup white wine
1/2 cup orange juice
2 T. apple cider vinegar
1/8 teaspoon of ground nutmeg
1 T. curry powder
2 T. butter
1 onion, chopped
2 garlic cloves, minced
2 pounds of organic chicken thighs
salt and pepper to taste
1-2 pears thinly sliced
1/3 cup chicken broth
1 T. cornstarch

In a small bowl, combine white wine, orange juice, vinegar, nutmeg and curry powder.
In a small microwave-safe bowl combine butter, onions and garlic. Microwave on high for 1-2 mins. until onion is softened. Place mixture in bottom of 3-4 quart (or larger) slow cooker.
Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.
Cover and cook on low for 5-6 hours until chicken is almost cooked. Add pears and cook 30 minutes longer on low until pears are tender and chicken is thoroughly cooked.
Mix together broth and cornstarch in a small bowl and stir into the liquid in the crockpot. Cover and cook on high heat stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice or roasted potatoes and a green salad.

Enjoy!
Krista

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