New Year, New Menu! L’Shana tova! Start 5779 off right with this Rosh Hashanah-ready dish from The Classic Catering People.
Pan Seared Chicken with Roasted Plums
Ingredients
Ingredients for chicken:
- 2 6-oz. chicken breasts with skin on
- kosher salt
- black pepper
- 1 clove garlic minced
- 1 tbs. fresh rosemary minced
- 1 tbs. fresh thyme minced
- 1 plum sliced in quarters
- 1 tbs. olive oil
Ingredients for plums:
- 1 lb. plums quartered
- 1 whole shallot sliced and julienned
- 1 tbs. honey
- 1 tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/2 tbs. rosemary minced
- 1/2 tbs. fresh thyme minced
- 1/2 tbs. black pepper
Instructions
- Season chicken with salt and pepper. Saute chicken breasts in a pan until golden on both sides. Set chicken aside.
- Season plums with rosemary, thyme, minced garlic and add olive oil. Roast for 10 minutes in a 350° oven leaving plums somewhat hard. Let them cool.
- Place chicken breasts on sheet pan. Pull chicken skin slightly back and place plum slices like fans under the skin. Roast for 30 minutes in a 350° oven.
- To make additional plums as a side-dish, add plums, shallots, honey, olive oil, salt, cinnamon, rosemary, thyme, and black pepper. Toss and add to sheet pan and cook for 15- 20 minutes.
- Serve with a vegetable or starch.
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