Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ginger ale marinade
Pear & potato gratin
Pear filling
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Ginger ale marinade
Bring the water to the boil. Add the onion and all the other ingredients up to and including the sage, mix until the salt has dissolved. Pour in the ginger ale, leave to cool. Add the chicken, cover and leave to marinate in the fridge for approx. 3 hrs.
Pear & potato gratin
Layer the slices of pear and potato in the prepared dish so that they overlap slightly. Bring the cream to the boil, season with salt, pour over the top.
Pear filling
Toast the breadcrumbs and pine nuts in a non-stick frying pan for approx. 3 mins. Reduce the heat, add the oil, onion, garlic, sage and rosemary, sauté for approx. 2 mins., place in a bowl. Add the reserved ginger ale, pear and mustard, season, mix by hand to form a homogeneous mass. Remove the chicken from the marinade, pat dry, place the filling inside the chicken. Tie the chicken legs together with kitchen twine, place the chicken in the middle of the gratin.
To bake
Approx. 1 1/4 hrs. in the centre of an oven preheated to 180 °C. Remove, plate up.
| Tip: | To make it look more festive, insert a small bunch of sage, rosemary and bay leaf between the kitchen twine and the chicken once baked. |
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