Roast Chicken With Pear, Two Ways

The Henry Street Taproom is technically a tavern but in practice is so much more. The executive chef, Andrew Richards, shared two imaginative pear recipes, one to accompany roast pork loin or chicken and the other to beautifully dress up an open-faced broiled cheese sandwich. 
Photography By Brie Passano | September 23, 2016

About this recipe

The Henry Street Taproom is technically a tavern but in practice is so much more. The 16 craft beers on tap are thoughtfully selected, esoteric and locally minded (with exceptions for worthy candidates from afar). Cocktails are exotic, with homemade syrups, local spirits and a dizzying array of complicated garnishes. The food is really what sets Henry’s apart, though, with a rotating seasonal menu (with some standards) using local farm-fresh ingredients, cooked and plated with imagination and finesse. The executive chef, Andrew Richards, shared two imaginative pear recipes, one to accompany roast pork loin or chicken and the other to beautifully dress up an open-faced broiled cheese sandwich. 

Instructions

Serves 6

Roast Chicken

A simple, tried and true recipe for roast chicken à la Thomas Keller is to simply rinse and pat dry an organic farm chicken, salt and pepper inside and out, roast in preheated oven for about 60 minutes. The beauty of this recipe is its simplicity. It’s a blank canvas, perfect for painting with Miso Pear Jam and/or the Pear Fennel Compote.

Pear Fennel Compote 

1 tablespoon organic Spanish olive oil
2 heads fennel (julienned) 
2 pears (Comice if available; small dice)
1 white onion (julienned)
1⁄4 cup brown sugar
1 teaspoon cinnamon
1⁄3 cup apple cider vinegar 

Heat oil in a large sauté pan on high heat. Add fennel and white onion. Sweat for 2–3 minutes. Add pears and continue to cook for 2–3 minutes. Add sugar, cinnamon, vinegar. Stir regularly until the onions are caramelized and pear is soft, about 15 minutes. Serve with roast meats. Also works beautifully the next day on stuffed pita pockets, with wedges of cheese, or on hearty whole-grain crackers with grainy mustard. 

Miso Pear Jam

Serves 6, with leftovers

5 green Anjou pears (peeled, cored, diced)
1⁄2 cup brown sugar
2 tablespoons white balsamic vinegar 1⁄4 cup water
1⁄4 teaspoon kosher salt 1 teaspoon cinnamon
1 teaspoon nutmeg (freshly grated is best) 2 tablespoons white miso

Add all ingredients, except for white miso, into a heavy pot. Simmer over medium heat until fruit softens considerably, about 30 minutes. Add miso and remove from heat. Cool and then blend mixture until the consistency is smooth. Stores for up to one week in the fridge. Serve with roasted meats along with pear fennel compote, below. Works wonderfully spread on open-faced broiled cheese sandwiches and in oatmeal for a savory-sweet breakfast. 

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60