I used chicken legs for this recipe however any cut of chicken (apart from breast) would work well.
Pears are a fruit that are very versatile but not often used - they go well in savoury as well as sweet dishes, and in this recipe I have teamed them with grapes, rocket, and shavings of Parmesan making a lovely, summery salad that enhanced the taste of the browned chicken.
Ingredients For the Chicken 4 chicken legs
About 40 ml oil
45 g honey
40 ml soy sauce
50 g Dijon mustard
30 ml lemon juice
2 - 3 crushed garlic cloves
For the Salad 80 g white seedless grapes, halved
1 large ripe pear, peeled, cored and sliced thickly
60 g rocket
80 g Parmesan
30 g walnut pieces
1 tbsp white wine vinegar
½ tsp Dijon mustard
4 tbsp oil
Salt and pepper
For the chicken marinade - put the honey, oil, soy sauce, mustard, lemon juice and garlic in a large plastic or glass dish and mix thoroughly.
Take off any fat from the chicken, put the chicken in this marinade, and mix so that the chicken is well coated.
Cover and put in the fridge for 2 hours or overnight if possible. During this time, turn it several times.
Preheat the oven to 180°.
Put the chicken on a cooling rack placed over a baking tray lined with silver foil.
Bake, turning and brushing with the extra marinade four times, for about 45 minutes or until the chicken is tender, and golden brown.
While this is cooking mix the vinegar, half tsp Dijon mustard, oil, and salt and pepper thoroughly.
Put the pears and the grapes into a bowl, pour the dressing over them and toss.
Leave to marinate for 15 minutes.
Just before serving the meal, add the rocket (it can be torn into small pieces) into a large bowl.
Add the pear and grape mixture and mix together.
Shave the Parmesan with a vegetable peeler, and serve with the walnuts and Parmesan shavings.