Recipe: Braised Chicken w/ Pears & Rosemary

Dear Offspring,

It finally feels like Fall here in Houston TX. I ❤️ Fall. I just wish it didn’t come with the flu bug that has cycled through all you kids, and that your school projects and Halloween decorations would happen on their own. 

With that, we arrived at Wednesday this week and no groceries in the house, except for a bag of frozen chicken parts and a pear (a Bosc) and my last quart of chicken stock in the freezer. We also had cereal. With only half an hour (given after-school activities, rush hour traffic, baths and homework) to cook, I felt strongly that cereal would do but alas nobody else did. 

I ❤️ you. Thank God we have growing amidst the florals in our garden a blooming large rosemary bush. 

Love from Mom

Braised Chicken w/ Pears & Rosemary

Adapted from Molly Stevens, ‘All About Braising’


Bone-in chicken parts*

Salt and black pepper

2 tbsps unsalted butter


1 tbsp olive oil

1 large leek, finely chopped

2 medium shallots, finely chopped

1/4 cup dry white wine/Vermouth

1/2 cup chicken stock

1 tbsp white wine vinegar

1 ripe pear (Bosc or Forelle), peeled and quartered

3 sprigs fresh rosemary


Preheat the oven at 300F / 149C. 

A. Dry the chicken with paper towels. Season the chicken with salt and pepper. In a cast iron pot that fits the chicken snugly, heat 1 tbsp of butter. When the butter stops foaming, brown the chicken on both sides until the skin develops a dark brown color. Set aside. 

B. Heat the remaining butter and olive oil. Add the leeks and shallots and fry until they have softened. Add the wine and simmer until it has reduced by half. Add the stock and white wine vinegar and continue simmering for about 2 minutes until the flavors have melded. 

Using a pair of tongs, arrange the chicken parts (A) on top of the vegetables, with the breast (if using) on top so that it doesn’t dry out during the cooking. Tuck the pears and rosemary around the chicken, making sure they are partially submerged in the braising liquid. 

Cover with parchment paper, pressing down until it touches the chicken. Then set a tight-fitting lid in place. Slide the pot into the lower third of the oven and braise for 1 hour to 1 hour 15 minutes (during which baths and homework were done).

Served here with sliced baguette (thank you Dad!). 

* Molly Stevens uses a while chicken and stuffs the pears and rosemary in the cavity. 


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