Slow Cooked Chicken with Cinnamon, Honey Roasted Pears and Verjuice

Difficulty - Medium
Prep time - 30 minutes
Cook time - 90 minutes
Serves - 4-6

Slow Cooked Chicken with Cinnamon, Honey Roasted Pears and Verjuice

Celebrate the flavours of Easter with the delicate spice of cinnamon balanced with the juicy sweetness of honey roasted pears. This is a delicious recipe for Easter lunch or dinner with family and friends that everyone will love and its surprisingly simple.

Tips with Butter

Need finely chopped butter? Use frozen Westgold and a cheese grater for the best results.

Ingredients

1 whole chicken

2 Tablespoons Westgold butter

5 cinnamon sticks

2 Tablespoon honey

2 Tablepsoon lemon juice

6 baby onions

¼ leek

3 pears, quartered or 6 whole baby pears

1 cup Verjuice

Salt and pepper

25g Westgold butter, cubed

Fresh herbs for garnish

Method

Preheat the oven to 150 deg C.  Using a sharp knife disjoint and cut the chicken into 10-12 pieces.  Heat a non-stick frying pan and melt 2 Tablespoon butter.  Brown the chicken on both sides then place in baking dish. 

To the same frypan add the baby onions, leeks and pears and cook for 5 mins.  Add to chicken.  To the same frypan add the verjuice, honey, lemon juice and cinnamon sticks, bring to the boil, season, then pour over the chicken.  Dot over the 25g butter. Place chicken in an oven bag, and secure the end. Bake for 1 ½ hours. 

Remove from the oven and rest for 20 mins.  Pour off the juice into the frypan and simmer to reduce the cooking liquid until reduced by half.  Check the seasoning and pour back over the chicken. Garnish with fresh herbs and serve.

 Notes: there are different types of verjuice.  Some have a mild grape juice flavour (which we used for this recipe) and others have a much more acidic flavour, so taste it first and add accordingly.  If you don’t have cinnamon sticks, use ¼ - 1/2 teaspoon ground cinnamon.

 autumn pears small2

Back to
recipe search