Pacific Coast Chicken with Pear-Raspberry Sauce

Yield: 24 Servings


  • 15 lbs. Chicken pieces
  • 6 lbs. Pacific Northwest Canned Pear Halves
  • 3 cups Raspberry or red wine vinegar
  • 1 Tbsp. Seasoned salt
  • 6 Garlic cloves, minced
  • 1-1/2 tsp. Dried thyme leaves
  • 6 cups Raspberries, unsweetened, fresh or thawed frozen

    Brown chicken in large roasting pan; drain off excess fat. Drain pears, reserving all juice. Mix juice with vinegar, salt, garlic and thyme. Pour over chicken and bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Remove chicken from pan and keep warm in steam table pan. Reduce liquid in pan until thickened. Add pear halves and heat through. Spoon sauce and pears over chicken. Sprinkle with raspberries for garnish.

    NUTRITION (Per Serving)
    Calories: 491
    Calories from Fat: 255
    Fat: 28g
    Saturated Fat: 8g
    Cholesterol: 140g
    Sodium: 327mg
    Carbohydrate: 23g
    Dietary Fiber: 4g
    Sugar: 15g
    Protein: 35g
    Vitamin A: 9% DV
    Vitamin C: 16% DV
    Calcium: 4% DV
    Potassium: 15% DV
    Iron: 12% DV