Ginger ale chicken on pear & potato gratin

Ginger ale chicken on pear & potato gratin

Total: 5 hr | Active: 45 min.
Nutritional value / person: 814 kcal
, Fat: 40 g
, Carbohydrate: 63 g
, Protein: 47 g

Ingredients

4 person

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

½ litre water
1 onion, quartered
1 dl apple vinegar
120 g salt
50 g sugar
2 bay leaves
1 sprig sage
1 litre Ginger Ale , 3 tbsp set aside
1 chicken (approx. 1.2 kg)

Pear & potato gratin

3 pears, halved, cored, crosswise in approx. 2 mm thick slices
600 g mealy potatoes, cut into slices approx. 2 mm thick
1 ½ dl full cream
½ tsp salt

Pear filling

50 g breadcrumbs
30 g pine nuts
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, squeezed
1 sprig sage, finely chopped
1 sprig rosemary, finely chopped
1 pear, cut into cubes
1 tsp mustard
½ tsp salt
a little pepper
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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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.

Good to know
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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