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If time is a consideration, prepare the chicken thighs in advance. Serve the pancakes on a warmed platter with the Pear Salsa on the side. If you prefer your salsa very zesty, add more scallions and jalapeno pepper. The Pear Salsa can be made with peaches and it is equally good. However, save that for summer when peaches are at their best.

Serve with the Green Bean and Potato Puree.

Chicken Pancakes with Pear Salsa

Hearty chicken/potato pancakes topped with a tangy sweet pear and tomato salsa.

Ingredients

6 medium chicken thighs (1 3/4 pounds total)

1 1/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1 medium Idaho potato

1 small onion, coarsely grated

2 tablespoons all-purpose flour

2 drops of hot pepper sauce

3 eggs, lightly beaten

2 tablespoons unsalted butter

2 tablespoons safflower oil

2 plum tomatoes

2 firm pears, preferably Bosc - peeled, cored and cut in 1/4-inch dice

1 tablespoon fresh lemon juice

6 large scallions, chopped

1 tablespoon minced, seeded jalapeno peppers

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons sherry wine vinegar

1 teaspoon honey

Instructions

Chicken Pancakes

1. Preheat the oven to 375 degrees. Season the chicken with 1/2 teaspoon each of salt and pepper. Put the thighs snugly, skin-side up with the skin stretched out, in a baking dish. Bake for 35 minutes, or until the juices run clear when pricked with a knife (about 165 degrees). Turn off the heat and leave the chicken in the oven for another 45 minutes without opening the door. Remove and let cool.

2. When the chicken is cool enough to handle, remove and discard the skin and bones. Chop the chicken coarsely.

(The recipe can be done to this point up to a day ahead. Cover and refrigerate.)

3. Peel the potato, grate it and squeeze out as much liquid as possible. In a medium bowl, combine the potato, onion,

flour, hot pepper sauce, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Blend well. Add the chicken and eggs and mix.

4. In a large nonstick skillet, melt the butter in the oil over moderate heat. When the oil is hot, drop rounded tablespoons

of the batter into the skillet, allowing room for them to spread. Cook over moderately high heat, until golden brown on the bottom and set, about 4 minutes. Turn the pancakes over, flatten slightly with a spatula and cook until golden on the bottom, about 2 minutes longer.

Pear Salsa

Makes 3 cups

1. Blanch the tomatoes in a medium saucepan of boiling water for 1 minute. Rinse under cold running water to cool.

Slip the skins off, cut the tomatoes in half and scoop out the seeds. Slice the tomatoes into 1/4-inch julienne strips.

2. In a medium bowl, toss the pears with the lemon juice. Add the tomatoes, scallions and jalapeno, toss to mix well.

3. In another medium bowl, whisk together the oil, vinegar and honey. Drizzle over the pears and toss to coat. (The

recipe can be prepared ahead to this point. If you are having it within 3 hours, set aside at room temperature; up to a day

ahead, cover and refrigerate.) Serve with a slotted spoon, allowing most of the juice to drain off.

A Lee Bailey recipe