Crispy Chicken with Spicy Pear Cranberry Sauce

Name: Crispy Chicken with Spicy Pear Cranberry Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Arugula, for serving; 4 servings Canola oil, for frying; 4 servings Cayenne pepper; 16 chicken drumettes; 8 chicken legs; 473 milliliters all-purpose flour; 4 sprigs fresh rosemary; 425 grams Half a cranberry jelly; 1 Juice of lime; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 850 grams sliced or halved pears in pear juice; 1 teaspoon red pepper flakes; 1 shallot, finely chopped; 1 Tbsp unsalted butter

Crispy Chicken with Spicy Pear Cranberry Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 1475 calories, 68g of protein, and 66g of fat. It will be a hit at your Thanksgiving event. A mixture of pepper flakes, chicken legs, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Watch how to make this recipe.

Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Leg

Chicken Drumettes

Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish.

Ingredients you will need

Red Pepper Flakes

Rosemary

Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing.

Ingredients you will need

Salad Dressing

Juice

Pear

Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

Ingredients you will need

Juice

Pear

Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.

Ingredients you will need

Salt And Pepper

Lime Juice

Pear Juice

Olive Oil

Equipment you will use

Whisk

When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F.

Ingredients you will need

Canola Oil

Whole Chicken

Equipment you will use

Frying Pan

Put the flour into a shallow dish and season it well with cayenne, salt and pepper.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

All Purpose Flour

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture.

Ingredients you will need

Marinade

Whole Chicken

All Purpose Flour

Let them rest on a plate while the oil gets hot. Fry the chicken in batches.

Ingredients you will need

Whole Chicken

Cooking Oil

Drain them on paper towels and keep warm.

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Paper Towels

While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes.

Ingredients you will need

Marinade

Rosemary

Shallot

Whole Chicken

Equipment you will use

Pot

Add the pears and cook until they are hot.

Ingredients you will need

Pear

Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.

Ingredients you will need

Cranberry Sauce

Salt And Pepper

Seasoning

Butter

Equipment you will use

Blender

Frying Pan

Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

Ingredients you will need

Chicken Leg

Chicken Drumettes

Arugula