Ingredients

1 whole chicken, cut up

1  cup of prosecco

6 Bartlett Pears

1 cup of pear cider

¾ cup of olive oil

4 cloves of garlic, adjust according to your preference

1 bunch of fresh basil leaves, adjust according to your preference

Fresh oregano

2 Bay leaves

Sea salt and fresh ground pepper to taste

1 14.5 ounce of can whole and peeled tomatoes, drained (reserve liquid)

4 large vine ripened tomatoes, quartered

1 orange

Directions

In a large bowl, combine chicken, pear cider, olive oil, garlic, herbs, salt & pepper, and drained whole plum tomatoes.

Cover and let marinate, refrigerated, overnight if possible. 

Cut 2 pears into small pieces and blend with prosecco (this will be the liquid to add for more pear flavor when the chicken is almost done).

Cut remaining 4 pears into four slices and marinate them with the juice of the orange. 

Preheat oven to 350 degrees.

Arrange chicken in a single layer on large baking dish and spoon marinade and reserved tomato liquid over it evenly.

Cover with foil and bake for 30 minutes.

Lift foil, add the fresh cut pears and the blended prosecco/pear mixture. Cover with foil and allow to cook another 15 minutes.

Remove foil and continue bake until chicken is done and obtains a nice baked color. Check temperature.

Serve with your favorite salad and pair it with a glass of prosecco with slice pears. 

Recipe courtesy of Marie Mertz of Todo Un Poco