Macon Magazine

Port Poached Pears 4 cups Ruby port wine 3 cups sugar 1 vanilla bean Orange zest 4 pears (Bosc or Bartlett) Chicken Breasts with Leeks and Wild Mushrooms 3 tablespoons butter 6 skinless, boneless chicken breast halves 1 teaspoon salt 1 teaspoon fresh cracked black pepper 12 ounces wild mushroom caps (chanterelles, morels, or shiitakes), cleaned and sliced ¼ cup Madeira ½ cups chicken broth 1 cup washed, halved, and sliced leeks ½ cup heavy cream 6 slices crisp bacon, diced Melt the butter in a large heavy skillet over high heat. As the butter begins to brown, add the chicken breast (in 2 batches if necessary) and brown on both sides, turning once. Remove to a warm plate, sprinkle with salt and pepper, and set aside to keep warm. Add the mushrooms to the same skillet and sauté until the mushroom juice evaporates and the mushrooms are lightly browned about 5 minutes. Add the Madeira and reduce about half, about 3 minutes, then add chicken broth. Cover, lower the heat, and simmer the mushrooms for 5 minutes. Remove the lid, raise the heat to high, add the leeks, and stir in cream. Cook, stirring until the sauce is slightly thick, about 2 more minutes. Add the chicken to rewarm, then sprinkle with bacon and serve. Serve over white rice. First get poaching liquid ready, so this way I can throw the pears in as I peel them to keep them from browning. Grab a smallish pot that will fit 4 pears comfortably (A pot that's too big will make the liquid too shallow to cover the pears fully). Split the vanilla bean in half lengthwise and scrape the seeds into the liquid. Peel the pears from top to bottom, so the pear looks all smooth on the outside. As you peel each one, plop it in the liquid. Bring to a boil, then lower the heat and simmer for about 20-30 minutes until tender. Cool in the poaching liquid and store up to 5 days. Five Ingredients Ed recommends always to have in the kitchen:  Onions, garlic, lemon, wine and red pepper flakes  m Watch a video of Ed cooking on facebook and maconmagazine.com. Share your own stories on Facebook, Twitter and Instagram with the hashtag: #MenWhoCook. april/MAy 2013macon magazine I 79

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