- 4 whole chicken breasts, cut in half (4 pounds)
- 1 medium sweet onion, chopped
- Olive oil
- 8 strips bacon, chopped
- Kosher salt and freshly ground black pepper
- 1 cup white wine
- 4 fresh thyme, finely chopped
- 1/2 cup honey
- 2 Barlett pears, cut in chunks (leave skin on)
Preheat the oven to 400°F. Rinse the chicken, then dry it very well with paper towels, cutting the breasts in half. Salt and pepper each piece.
Heat 2 tablespoons olive oil in a pan over medium heat, adding the chopped onions and bacon and sautéing for 3-4 minutes. Add the wine and cook for another 2 minutes. Remove the onions and bacon from the pan and set aside.
In the same pan, add a few tablespoons of olive oil and fry the chicken breast on each side for 2 minutes, or until golden brown.
In a separate bowl, toss the pears, honey, 1 tablespoon of freshly chopped thyme, and salt and pepper. Drizzle the mixture with olive oil. Mix and set aside.
Place the onion mixture on the bottom of a roasting pan, with chicken breasts on top. Sprinkle with 1 tablespoon freshly chopped thyme, and place the pan in the hot oven. Roast the chicken for 20 minutes.
The last 10 minutes, remove the chicken from the oven and pour the pear mixture with the juices over the top. Bake another 10 minutes.
Remove from the oven and serve right away on a bed of polenta, mashed potatoes, mashed sweet potatoes, or arugula. Garnish with fresh thyme.