Whether you technically roast, slow cook, bake, or boil and then PULL your chicken breast, and then whether you bake or sauté your perfectly ripened fall pears, both items pair magnificently well with the star of the show: Bacon Jam!
For several years, back around 2010-2015, bacon was all the rage. Bacon “this.” Bacon “that.” If I even mentioned BACON in a blog post, the viewership would go wild.
I think those days are gone – the Paleo and Keto trends have settled down and I hope we’re back to a more balanced approach to life (are we there yet?) and that bacon can go back to being a weekend treat, rather than a daily staple.
Either way, a little bit of homemade Bacon Jam drizzled over your pulled chicken and perfect pear slices with a bit of rice sure makes a satisfying meal.
So, for greater blog traffic, SEO, and ratings – some additional language: the Bacon Jam:
This bacon jam recipe is easily the best in the world. Bacon, onions, brown sugar, coffee, and balsamic are slowly simmered until they are thick and jammy. (Who doesn’t love JAM?)
Elevate your charcuterie board and serve with cheese and crackers and fruit – or slather over toasted bread. EVEN better, serve over roasted chicken and pears!
Roasted Chicken & Pears with Bacon Jam
Roasted Chicken & Pears with Bacon Jam
Roasted Chicken:
3 large boneless, skinless chicken breasts
1/4 cup chicken broth
sea salt and pepper
Preheat the oven to 375 degrees.
Season the chicken with salt and pepper. Place the chicken in a large baking dish. Drizzle with broth and bake for 25-35 minutes, until the chicken is cooked all the way through. Transfer chicken to a stand mixer fitted with a paddle attachment and beat on medium-high until perfectly shredded. OR, transfer the chicken to a large, shallow bowl or cutting board and shred it with two forks.
Rice:
1 1/2 cups white rice
3 cups water
Combine the rice and water in a medium pot. Bring to a rolling boil and then reduce to a simmer.
Partially cover and allow to simmer until all the water has been absorbed and the rice is soft and fluffy.
Sauteéd Pears:
1 large pear, thinly sliced
1 Tbs. butter
sea salt and pepper
In a medium skillet, melt the butter over low heat.
Add the thin slices of pear and brown on both sides, carefully turning (not to break apart).
Season with salt and pepper.
Remove from heat and set aside before assembling the meal.
Bacon Jam:
1/2 lb. all-natural bacon, finely diced into tiny bits
1 large sweet onion, finely diced
1/4 cup brown sugar
1/4 cup water
2-3 Tbs. strongly brewed coffee
2 tsp. balsamic vinegar
Finely chop the bacon and fry in a large pan over medium heat for about 10 minutes, stirring frequently until the fat is rendered, the bacon is cooked, but still quite chewy (for shame, I know – we all love crisp bacon – NOT floppy!).
In this case, a few crispy bits are just ok.
Use a slotted spoon to remove the bacon from the pan.
Pour out all but 2-3 tsp. of the bacon drippings. Add the onions to the pan and cook for about 8-10 minutes.
Reduce the heat to low and add the sugar. Stir. Continue to cook until the onions have caramelized, about 20 minutes.
Add the reserved bacon, coffee, and water, and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jammy, about 30 minutes. Remove from heat and stir in the balsamic vinegar. Add salt and pepper, if you feel necessary (taste).
Store in the fridge, tightly covered for up to one week – BUT first use over Roasted Chicken and Pears!
PUT IT ALL TOGETHER:
Assemble each plate with a bit of cooked rice, a serving of moist, shredded chicken, a few slices of perfectly sauteéd pear, and then some Bacon Jam. Beauty and “beast” at its culinary best. 🍗🍐🐷😋
