Persimmon Chicken

Persimmons are a winter fruit and perfect for holiday entertaining. They're a thin-skinned beautiful orange-red color, about the size of an apple. They're rich and sweet with a creamy texture and sometimes have a few seeds in the middle. Commander Matthew C. Perry brought them to the United States from Japan in 1855 and most still come from there. They should be soft but not squishy when you use them because if they're firm, they'll make you pucker.


4 chicken breast halves
3 cloves garlic, minced
1/2 cup chicken stock or broth
1/2 cup white wine
2 persimmons, peeled and diced (seeds removed, if any)

      The Recipe

Season chicken with salt and pepper. In a large, heavy skillet brown chicken on both sides in vegetable oil. Sprinkle garlic over and cook 10 seconds. Add chicken stock and white wine, bring to a boil, then cover and cook over medium-low heat 20 minutes. Add diced persimmon and cook another 10-15 minutes over medium heat, adding more stock or wine if needed. Serves 4. Delicious with wild rice and a green vegetable.



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