two 4 pound chickens
salt and pepper
Olive oil
2 onions, 1 whole and 1 chopped
3 sprigs parsley, 2 whole and 1 chopped
1 stalk celery
1 bay leaf
1 sprig fresh thyme, minced or 1/4 teaspooon dried
4 Pears, peeled and cored
12 cloves garlic, minced
1/2 cup vi ranci or dry Sherry
3 tomatoes, seeded and chopped
15 Prunes, pit removed
1/3 cup pine nuts
2 cups of baby carrots
Preheat the oven to 450. Cut the chicken only legs and breasts, season with salt and pepper to taste; then roast for 1 hour, or until golden-brown, on a rack in a roasting pan.
Prick the of the chicken with a fork, put garlic and onion, celery and all the ingredients together in a stockpot with oil and water to boil, cover all the and simmer for 1 hour.
Parboil the pears for about 5 minutes,then cool and aside.
In cassola or Dutch oven, make a sofregit (fry) with oil, garlic and chopped onion.
When the chicken is ready skim excess fat and deglaze with Sherry. Add tomatoes and chopped carrots if you like them.
Cut the pears into quarters or eights then add both to the cassola in the oven and simmer for 10 minutes or until tender.
Serves: 4-6 as main course cooked the night before
Source: Julieta Zuniga
Prepared by: Julieta for the July 2000 meeting and the October 2006 meeting.