Chicken and Pear Casserole
From hooch 16 years agoIngredients
- 25 grams butter shopping list
- 1/2 cup raisins shopping list
- 1 tbsp honey shopping list
- 8 chicken portions shopping list
- 2 onions, peeled and quartered shopping list
- 1 bayleaf shopping list
- 1 tsp fresh thyme shopping list
- 1 cinnamon stick shopping list
- 1 tbsp whole cardamons shopping list
- 1 pear peeled, cored and quartered shopping list
- 1/4 cup brandy shopping list
- 1 cup red wine shopping list
- 1 cup chicken stock shopping list
- 1 orange rind, zested shopping list
- 2 cups couscous shopping list
- 2 cups hot chicken stock shopping list
How to make it
- Preheat the oven to 160ºC.
- Heat the butter in a frying pan, brown the chicken portions and transfer into a casserole dish.
- Add the onions to the pan and cook until they have become golden in colour. Add the bay leaf, thyme, cinnamon stick and cardamoms to the pan and toss over the heat until fragrant.
- Add the brandy and flambé carefully. Then add the raisins, pear, orange zest, wine, first measure of stock and honey. Once heated pour over the chicken and cover.
- Cook in the preheated oven for 1¼ hours or until the chicken is tender.
- Put the couscous in a large bowl and pour over the remaining hot stock and stand for 10 minutes until the couscous has absorbed all the liquid. Fluff with a fork and add the remaining ingredients. Season with salt and pepper.
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