Chicken with Apples and Pears and Cheesy Potatoes
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Chicken with Apples and Pears and Cheesy Potatoes


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


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.

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