Roasted Chicken With Pear and White Wine
Roasted Chicken with Pears and Onions Seasonal cooking at its most imaginative. There are no limits to what we can do. You can also used this simple recipe for your Thanksgiving Turkey.
Ingredients:
1 whole roasting chicken, cut in half
Salt and pepper to taste
1 large white onions
1 whole garlic crushed with skin
4 large pears
Fresh or dried rosemary sprigs
Fresh or dried thyme sprigs
4 tablespoons butter
1 cup chicken broth
1/2 cup pear wine or pear brandy, or any white wine available.
Preparation:
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, if dried rob it around the chicken. Peel and quarter onions, crushed garlic with skin 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.
Opinion:
You can use the chicken juice for gravy, remove chicken oil and squeeze garlic and onion, add half cup of water, dash with flour, while continously stirring, until its done.
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