Chicken with Fruit Compote
A wonderful fall and winter dish, ripe with rich aromas and flavours of fruit and warm spices.
Serves 4-6
4 boneless, skinless chicken breasts, butterflied and halved to separate both sides of the breast
dried savoury
salt, for sprinkling
oil, for frying
½ of a large red or white onion, diced
2 tbsp oil
½ cup rum or whiskey
1 ½ cup vegetable stock
1/3 cup dried cherries
1/3 cup dried currants
1/3 cup dried blueberries
3 dried figs, stem removed and chopped
1 cinnamon stick
2 slices fresh ginger, left whole
1 tbsp honey
1 tsp cornstarch diluted with 1 tbsp water
½ cup water
salt, to taste
Sprinkle both sides of the chicken breasts with salt and savoury. Heat a heavy bottomed skillet over medium heat. Add oil and then four breast halves. Sear on both sides until just cooked through. Remove to a plate and keep warm. Repeat with the remainder of the breasts.
Meanwhile, in a saucepan, caramelize the onions in the oil over medium heat. Deglaze the pan with the rum. Add the stock, dried cherries, currants, bluberries, figs, cinnamon stick, ginger, and honey. Let simmer for at least 10 minutes, until slightly thickened. Stir together the cornstarch and water and add it to the compote. Stir until the mixture becomes syrupy.
Deglaze the skillet the chicken breasts were cooked in with ½ cup water. Reduce to ¼ cup and add the reduction to the compote. Stir, taste and adjust seasonings.
Set the breasts on a platter and spoon over the compote. Serve with rice.
