Ingredients
Serves 41 free-range chicken, divided into 8 pieces - you can ask your butcher to do this
Sea-salt and freshly ground black pepper
40ml extra-virgin olive oil
1 onion, peeled and finely sliced
100ml chicken stock
80ml white wine
3 or 4 sprigs of thyme
3 bay leaves
1 tbsp honey
2 tbsp red-wine vinegar
2 large Stanthorpe pears, peeled, cored and cut into 8
Method
Pre-heat oven to 200°C.
Season chicken pieces with salt and pepper. Heat the olive oil in a heavy-based pan over a medium heat and add the chicken pieces skin-side down. The oil should sizzle when you add the chicken. Cook until the skin is evenly golden. This will take about 10 minutes. Drain off most of the fat.
Add the onion and sauté briefly then add stock, wine, thyme and bay. Turn up the heat and bring to a simmer, add a few grindings of black pepper and then place, uncovered, into the oven. Cook until the meat is tender, which should take about 40 minutes. The exposed skin should be crispy and golden and the flesh tender.
Remove from the oven and skim any fat from the braising liquid. Remove the chicken and leave to rest in a warm place while you finish off the sauce.
Place the pan with the sauce in over a medium heat, add the honey and vinegar and swirl around while you reduce the liquid to a syrupy consistency. Add pears to the pan, turning coat and cook for a couple of minutes. Serve immediately with chicken and salad.
Note: Ensure the balance of sour/sweet has been achieved - the dish may require a wee bit more honey or vinegar.