I love the roasted citrus flavor of Clementine-Fennel chicken, but don’t always have fennel on hand or the time to make it. This more streamlined recipe from Bildner and Son’s Cookbook gets a similar sweet-and-savory effect from nectarines, chicken stock, onions and garlic, and takes a little over 30 minutes to make.
Yield: 4 servings
Total time: A little over 30 minutes
- 1 large onion
- 4 medium cloves garlic
- 2 tablespoons butter
- 4 boneless half chicken breasts
- 1 large nectarine
- 1/2 cup chicken stock
- salt and freshly ground black pepper to taste
- Optional: To achieve a similar effect to the clementine-fennel chicken, add a little mustard and a little brown sugar. I’d start with about a teaspoon of each, and add more to taste.
- Preheat oven to 400 F.
- Cut onion into 1/3 in. slices. Mince garlic cloves.
- Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
- Add garlic & cook, stirring often, 12 mins more.
- Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
- Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
- Pour stock over all, and sprinkle with salt & pepper. If you’re adding mustard and brown sugar, add at this point.
- Cover dish with foil & bake 15-20 mins.
- Serve with onions & juices from the baking dish.
In looking for a picture of baked nectarine chicken, I didn’t find an appropriate picture but I did find some tasty-looking nectarine and chicken recipes! More to come!