- One uncooked chicken weighing 3.5 to 4 kg, cut in half (the butcher can do this for you)
- 3 celery stalks, cut diagonally
- 1 sweet onion, quartered
- 3 garlic cloves, peeled and crushed
- 2 carrots, peeled and cut diagonally
- 1 fresh Bartlett pear, cored, unpeeled, and cubed
- 1 leek, white part only, cut into 1 piece
- 1 cup of homemade or store-bought chicken broth
- Toasted sesame seeds, for garnish
Dry coating for the chicken
1 tablespoon of each ingredient
- Paprika (unsmoked)
- Thyme
- Sage
- Savory
- Celery salt
- Garlic powder
- Onion salt
- Herbes de Provence
- Salt and pepper
Glaze
- 5 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1⁄4 cup dry white wine
- 4 tablespoons honey
- 2 tablespoons light olive oil
- 2 garlic cloves, peeled and whole
- 1⁄4 teaspoon sesame oil
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 1 tablespoon Mirin
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup apricot jam
- 1⁄4 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Glaze
Combine all ingredients in a food processor until smooth. Adjust seasoning. Divide into two equal portions. Use one portion to glaze the chicken while cooking and the other as a dipping sauce when serving.
You can prepare the glaze 24 hours in advance and store it in the refrigerator. Let it come to room temperature at least 30 minutes before using.
- Dry coating for the chicken
Mix all the ingredients together well in a small bowl. Set aside.
- 1.
Preheat the oven to 450°F.
Bring the chicken to room temperature (about 20 minutes) and pat it dry thoroughly with paper towels. This step is very important for achieving crispy chicken.
Rub the chicken with olive oil on both sides.
Coat the chicken on both sides with the herb and spice mixture. Set aside.
In a large nonstick ovenproof skillet, sauté the celery, onion, garlic, carrots, leek, and pear together. Season with salt and pepper.
- 2.
Place the chicken halves on top of the vegetable and pear mixture.
Bake for 35 minutes. Remove from the oven.
Brush all sides of the chicken with half of the glaze set aside for cooking and return to the oven for 10 minutes. After this time, brush a second time with the remaining glaze set aside for cooking and return to the broiler for about 5 minutes, keeping an eye on it.
- 3.
Remove the chicken from the pan and let it rest for 5 minutes on a plate to allow the juices to settle.
In the pan, add 1 cup of chicken broth to the cooked vegetables and bring to a boil until reduced by 1/3.
- 4.
Prepare white rice according to the package directions and mix with the chicken cooking juices.
Serve the chicken on a bed of vegetables and sprinkle with sesame seeds. Serve with the reserved glaze as a dipping sauce.
Simply divine !
