It's still hot here but I was craving roast chicken. Especially after seeing this recipe in September 2008's Cooking Light Magazine. Pears are one of my favorite fall fruits. I especially love them in savory dishes.
To save money I did make a couple of modifications. I didn't add the walnut oil to the sauce. It's $10 and the last bottle I had went rancid before I could use it all. I didn't use any oil in the sauce and it was fine. Cut fat and calories too. I'll also save you another $10 and tell you champagne vinegar tastes a lot like white wine vinegar which is half the price and something every cook already has in the pantry.
On the side I served Crash Hot Potatoes from The Pioneer Woman Cooks Blog. She got it from a reader in Australia and it is now my favorite red potato recipe. I love how they get so crispy. The green beans are steamed with a little lemon juice, salt and pepper.
Recipe for Roast Chicken with Pears and Shallots HERE
High Summer Lunch Salad
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