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Chicken Roasted with Pears and Onions

Seasonal cooking at its most imaginative.  There are no limits to what we can do.

  • One whole roasting chicken, cut in half
  • Salt and pepper to taste
  • 3 large white onions
  • 4 large pears (Bosc or Anjou preferred)
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 4 tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup pear wine or pear brandy
 

Method

Preheat oven to 375°F .

Place chicken, skin side up, in roasting pan. Sprinkle with salt and pepper. Place rosemary and thyme under skin of chicken.

Peel and quarter onions and place around chicken. Peel, core and halve pears and place around chicken.

Dot chicken, pears and onions with butter. Pour half the chicken broth and half the wine in the pan and place in the oven. Roast for about one hour, basting often with pan juices and remaining broth and wine. Chicken should be browned and crispy and pears and onions lightly caramelized. To serve, place chicken on serving plate surrounded by pears and onions. If desired, deglaze pan with a little more chicken broth and pour over chicken on serving plate.

Serves 4

Contributor:  Diane Nemitz

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