Slow Cooked Pear Pulled Chicken

Some days are just bad days.

Today was a bad day.

This morning there was a major shake up in my department at work and a lot of people’s jobs were reconstructed, including my own. Some good people are no longer with the company. Change is never easy, but is often necessary. But something necessary isn’t always painless.

So today was a bad day.

But not just for me.

Today was a horrible day for many people on the East coast of our country.

My hearts go out to all those who have experienced damage or loss at the hands of sandy.

I am very happy to report that my family and friends that were affected are all safe. Without power, but safe.

Bad days happen.

It is inevitable. The only thing you can control is how you react to bad days.

Only you can decide how you are going to be affected by your day.

I chose to come home, drink wine, spend time with my family and make really good food.

And man oh man do I feel better.

You will need…

6 chicken breasts

4 tablespoons olive oil

1 large onion, chopped

3 pears, chopped

3 garlic cloves, finely chopped

¼ cup sage, chopped

2 tablespoons brown sugar

3 to 4 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees.

Then heat 2 tablespoons of olive oil in a large Dutch oven over high heat.

When the oil is nice and hot, season your chicken well with salt and pepper and seer 3 of the breasts in the hot oil.

Sear the chicken for 3 to 4 minutes a side so they have a nice brown.

When you have seared both sides of the chicken, remove the chicken to a plate and set aside.

Heat the remaining oil. When it is hot, add in the remaining chicken and continue to sear the remaining 3.

Remove the chicken and set it aside.

Add in the onions and cook until they are translucent. About 5 minutes.

Toss in the pear and the garlic and cook for an additional 2 minutes.

Then, add in the sage and the brown sugar and give it a good stir.

Add the chicken back to the Dutch oven.

Pour in just enough stock to cover the chicken, cover and place in the oven.

Cook for 3 hours.

Remove the Dutch oven and set it out on the counter.

Pull the chicken out of the sauce and place it on a cutting board.

Using 2 forks, pull the chicken into pieces and add it back into the sauce.

Spoon some chicken and sauce over rice or pasta and serve.

Love and Beer Floats

Angela 

Slow Cooked Pear Pulled Chicken

6 chicken breasts

4 tablespoons olive oil

1 large onion, chopped

3 pears, chopped

3 garlic cloves, finely chopped

¼ cup sage, chopped

2 tablespoons brown sugar

3 to 4 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then heat 2 tablespoons of olive oil in a large Dutch oven over high heat.

When the oil is nice and hot, season your chicken well with salt and pepper and seer 3 of the breasts in the hot oil.

Sear the chicken for 3 to 4 minutes a side so they have a nice brown.

When you have seared both sides of the chicken, remove the chicken to a plate and set aside.

Heat the remaining oil. When it is hot, add in the remaining chicken and continue to sear the remaining 3.

Remove the chicken and set it aside.

Add in the onions and cook until they are translucent. About 5 minutes.

Toss in the pear and the garlic and cook for an additional 2 minutes.

Then, add in the sage and the brown sugar and give it a good stir.

Add the chicken back to the Dutch oven.

Pour in just enough stock to cover the chicken, cover and place in the oven.

Cook for 3 hours.

Remove the Dutch oven and set it out on the counter.

Pull the chicken out of the sauce and place it on a cutting board.

Using 2 forks, pull the chicken into pieces and add it back into the sauce.

Spoon some chicken and sauce over rice or pasta and serve.