serves
3-4
prep
20 minutes
cook
50 minutes
difficulty
Mid
serves
3-4
people
preparation
20
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 3 pears (see Note), halved
- 100 ml port
- 1 tbsp brown sugar
- vegetable oil, for deep-frying
- 350 g chestnuts
- 2 tbsp olive oil
- 4 chicken thighs
- 100 ml good quality chicken stock
- 1 tbsp rosemary leaves
- crushed pink peppercorns (see Note) and salt, to taste
Instructions
Preheat the oven to 200˚C. Mix the pears, port and brown sugar in a bowl and set aside until needed.
Fill a deep-fryer or saucepan one-third full with vegetable oil and heat over medium heat to 180˚C. Make a cut in every chestnut and deep-fry them for 8 minutes (a bit longer if the chestnuts are really big) or until the skins darken and the chestnuts are golden. Remove with a slotted spoon and drain on paper towel. Cool slightly and peel.
Heat the olive oil in a non-stick casserole over high heat. Add the chicken thighs, skin-side down, and cook, turning, for 5 minutes or until golden. Drain the pears, reserving the port mixture, add to the pan, cut-side down, and cook for 1 minute or until caramelised. Add the port mixture, chestnuts, chicken stock, rosemary and pink peppercorns, and bring to a boil.
Place the casserole in the oven and cook for 25–30 minutes or until the chicken is cooked through, the pears are tender and the sauce is thick and syrupy. Season with salt.
Note
• Monica uses a type of Portuguese pear known as rocha, which are good for roasting. Substitute other firm roasting pears, such as beurre bosc.
• Pink peppercorns are from gourmet food and spice shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
