Total Pageviews

Friday, 4 November 2011

Autumn Chicken

A lovely light dinner & taste bud tasty.
Its pear harvesting time here & all the villagers seem to do with them is preserve them in jars or make Rakia out of them. Both of which are very nice & well worth doing but I would used the fallen pears for Rakia, preserve some jars & cook with the rest. There are only so many upside down pear cakes & frangipane's that can be frozen & so apart from the normal desserts I tried this. Yep, sounds a bit unusual but its very nice & different. I would serve it to guests.

Little oil or frylight
4 Chicken joints, skinned
4 Rashers of Bacon, chopped
1 Onion diced
4 x Cloves Garlic, crushed & chopped. **** If using onion just use 2 cloves.
2 x Ripe firm Pears, pealed cored & quartered
20 fl oz White Wine
Salt & Pepper, freshly ground.
Brown the chicken in a little oil or frylight. Cook on both side for a few minuets. In another pan fry the garlic, onion & bacon till onions are soft. Pour in wine, with a little thyme & seasoning. Add the chicken joints & cook covered for a few minuets then add the pears & cook uncovered till the chicken is tender. The wine will reduce to make the sauce. If it reduces too much add more wine.
Serve with; Crushed Minted new potatoes in their skins or buttered mash potato (add an egg while mashing) & fresh seasonal vegetables.

No comments:

Post a Comment