Chicken Curry with Asian Pears

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Makes 4 portions.

1 chicken, rinsed, dried and quartered
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup shopped onion
1 tablespoon butter
2 Asian pears, cored peeled and sliced
8 ounces mushrooms
2 tablespoon curry powder
2 tablespoon flour
1 cup chicken stock
1 tablespoon mango chutney
1/4 cup heavy cream
2 tablespoon chopped parsley

Sprinkle chicken with salt and pepper.

Heat olive oil in a skillet and brown chicken. Add onion, cover and cook for 30 minutes until chicken juices run clear.

In another skillet melt the butter and sauté the Asian pears. Remove pears and add mushrooms, then sauté for 15 minutes.

Remove chicken from first skillet and set aside. Add curry powder and cook for 10 minutes. Stir in flour and cook for 3 minutes more.

Add stock and cream, and cook stirring continuously for 2 minutes until the sauce has thickened. Return the chicken to the skillet and add the pears and mushrooms. Heat all through and garnish with parsley.

Serve with mango chutney, grated coconut, and dried currants.

We thank The New Basics Cookbook by Julie Rosso and Sheila Lukins for this recipe.