Wednesday, 22 September 2010

Chicken & Pear Casserole

This really is a simple-to-prepare casserole, making the most of autumn fruit to give a delicious flavour.

1 large onion, peeled and sliced
4 British chicken breasts, quarters, or 8 chicken thighs
1 tbsp oil
1 small can prunes
4 small pears, cored and quartered
150ml/ ¼ pt white wine
salt & pepper to taste


1. Heat the oil in a large frying pan and fry the onion for about 3-4 minutes. Add the chicken and fry for a further 5 minutes.
2. Drain the prunes, reserve the syrup and make up to 150 ml/ ¼ pt with water.  Place the prunes and pears in the pan, add the prune syrup, wine and salt and pepper.
3. At this stage either place a lid on the pan and simmer on the hotplate or place in an oven heated to Gas 5/190C for 45min or until the chicken is cooked.
4. Serve with jacket potatoes or rice and seasonal vegetables.

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