Pacific Coast Chicken with Pear-Raspberry Sauce

Makes 8 Servings


  • 1 can (29 ounces) Bartlett pear halves, in juice or extra light syrup
  • 5 pounds chicken pieces (breast, leg and thighs)
  • 1 cup raspberry or red wine vinegar
  • 1 teaspoon seasoned salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed dried thyme leaves
  • 2 cups fresh or frozen whole raspberries

    Drain pears, reserving all liquid. Brown chicken in large saucepan; drain off excess fat. In small bowl, combine pear liquid with vinegar, salt, garlic and thyme. Pour over chicken and bring to boil. Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Place chicken on serving platter; keep warm. Boil liquid in pan to reduce and thicken, about 10 minutes. Add pear halves; heat through. Spoon sauce and pears over chicken. Sprinkle with raspberries to serve.

    NUTRITION (Per Serving)
    Calories: 559
    Protein: 60g
    Carbohydrate: 19g
    Fiber: 3g
    Fat: 27g
    Sodium: 450mg
    Cholesterol: 181mg