Now that fall is here – and winter is coming – or at least that’s what I keep promising myself! – I’ve brought out my fall and winter recipes.
The summer recipes that have been put away until next year because we won’t be able to get much fresh – certainly not home grown, and what is imported from South America and other countries south of the Equator just cost so much that I think 3 or 4 times before I buy them!
There aren’t a lot of fruit that are ‘winter’ fruit but we in the Coachella Valley are fortunate because grapefruits grow here as do navel (eating oranges) and later on (towards spring) tangerines, kumquats, and mandarins.
Grapefruits and navel oranges don’t really come to market at a reasonable price until late November or early December but when they do come, they come flooding in! There are SO many things you can do with them and today, I’m giving you one of my favorites.
While I much prefer the Coachella white or Marsh whites, the pink and Ruby Reds are good too. They are a bit sweeter later in the season but a bit more bitter in their early pickings (remember that bitter is the opposite of sweet). You can always substitute white, pink or red – the main difference will be the color!
Remind me to give you a recipe for Grapefruit Pie … or did I already? I’ll check and if I didn’t, I’ll do it this winter. And if I did … maybe I’ll do it again! Who know?
The other main winter fruit is apple – and for apples there are recipes galore. I gave you some in the last 2 years and will try not to duplicate this year. But then again … if YOU have a favorite (or I do), drop me a note and I’ll put your request at the top of the list!
So once you see grapefruit showing up on the grocery shelf — pull this recipe up and give it a try. I think you’ll enjoy it.
Chicken with Red Grapefruit
10” oven-safe skillet. Preheat oven to 450. Adjust rack to center position
- 1/4 cup yellow cornmeal
- 1-1/2 tsp. cornstarch
- 2 (12 oz.) bone-in, split chicken breasts, trimmed of all fat and skin
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. unsalted butter, divided into 2 equal pieces
- 1 shallot, minced
- 3/4 cup chicken broth (low sodium OK)
- 1/4 cup grapefruit juice
- 1/2 pink (or red) grapefruit, peeled, all pith removed, and sections cut into 1/2″ pieces
- 1 Tbsp. honey
- 1 Tbsp. fresh tarragon, minced
- Salt and pepper to taste
Whisk cornmeal and cornstarch together in a shallow dish or pie plate. Rinse and pat chicken dry with paper towels and season with salt and pepper. Press the skinned side (smooth) side of the chicken into the dry mixture until well coated.
Heat the oil in the oven-safe skillet over medium-high heat until just smoking. It needs to be really hot. Carefully lay the chicken breasts in the skillet, skinned & breaded side down, and cook until well browned (about 4 minutes). Turn the chicken and cook until well browned on the bottom, about an additional 4 minutes. Turn chicken again (skinned side down). Place skillet in the preheated oven and cook until chicken reaches 160-165 (about 15-18 minutes). Using potholders – the handle will be VERY HOT – remove the chicken to the serving platter and loosely tent with foil.
While the chicken is baking, melt one piece of the butter in a small saucepan over medium heat. Add the shallot and cook until softened, 2 to 3 minutes. Stir in the broth and grapefruit juice and bring just to a simmer. Cook until the sauce has reduced to 1/4 cup, about 15 minutes.
Stir in the honey and grapefruit pieces and simmer for about 30 seconds (for the honey to melt and the grapefruit to warm). Remove from the heat. Stir in the tarragon and remaining butter. Season with salt and pepper to taste. Spoon sauce with some of the grapefruit pieces over the chicken and serve.