for 4 person

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

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.

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