Careme

Ingredients

• DRAPER VALLEY FARMS® Bone-In Split Chicken Breasts 1 to 1¼ lb (2 split breasts) $4.49/lb
• Fresh large D’Anjou or Bosc pear 1 pear, thinly sliced $2.99/lb
• Organic cauliflower 1 small head (about 1 lb), cut into florets $3.49/lb
• Simple Truth Organic® garlic bulbs 2 cloves, minced $2.79/3 ct
• Organic jumbo yellow onion ½ onion, thinly sliced $2.19/lb
• Olive oil 2½ tbsp, divided
• Butter 1 tbsp (optional but great)
• Chicken stock (or water + a pinch of salt) ½ cup
• Dijon mustard 1½ tsp
• Apple cider vinegar or white wine vinegar 1½ tsp
• Dried thyme (or rosemary) ½ tsp
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Pat chicken very dry; season generously with salt, pepper, and thyme.
2. Roast cauliflower: Toss cauliflower florets with 1½ tbsp olive oil, salt, and pepper. Spread on a sheet pan; roast 18–25 minutes, flipping once, until browned and tender.
3. Sear chicken (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Add chicken skin-side (or presentation-side) down; sear 4–6 minutes until deeply golden. Flip and cook 2 minutes.
4. Finish chicken: Move chicken to the oven (either in an oven-safe skillet or onto a small baking dish). Roast until 165°F in the thickest part, about 10–18 minutes depending on size. Rest 5 minutes.
5. Make pear-onion pan sauce: While chicken rests, return skillet to medium heat. Add sliced onion and a pinch of salt; cook 3–4 minutes. Add pear slices; cook 2 minutes. Stir in garlic for 30 seconds.
6. Deglaze and reduce: Add stock, Dijon, and vinegar; scrape up browned bits. Simmer 3–6 minutes until slightly syrupy. Finish with butter (if using) and adjust salt/pepper.
7. Serve: Plate chicken with roasted cauliflower and spoon pear pan sauce over the top.