PACIFIC COAST CHICKEN WITH PEAR-RASPBERRY SAUCE
Yield: 24 Servings

INGREDIENTS

15 lbs. Chicken pieces
6 lbs. Pacific Northwest Canned Pear Halves
3 cups Raspberry or red wine vinegar
1 Tbsp. Seasoned salt
6 Garlic cloves, minced
1-1/2 tsp. Dried thyme leaves
6 cups Raspberries, unsweetened, fresh or thawed frozen

METHOD
Brown chicken in large roasting pan; drain off excess fat. Drain pears, reserving all juice. Mix juice with vinegar, salt, garlic and thyme. Pour over chicken and bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Remove chicken from pan and keep warm in steam table pan. Reduce liquid in pan until thickened. Add pear halves and heat through. Spoon sauce and pears over chicken. Sprinkle with raspberries for garnish.

NUTRITION (Per Serving)
Calories: 491,   Calories from Fat: 255,   Fat: 28g,   Saturated Fat: 8g,
Cholesterol: 140g,   Sodium: 327mg,   Carbohydrate: 23g,   Dietary Fiber: 4g,
Sugar: 15g,   Protein: 35g,   Vitamin A: 9% DV,   Vitamin C: 16% DV,
Calcium: 4% DV,   Potassium: 15% DV,   Iron: 12% DV