Roasted Chicken with Honey Bacon Pears
This delicious one-pot meal, Roasted Chicken with Honey Bacon Pears, is delicious served on rice, polenta, or a bed of arugula.
25 years ago this month is when I can actually say I fell in love with my husband. On a recent trip to the beautiful Kauai Island (I’ll be sharing more details soon), Paul and I reminisced and talked about our 25-year journey together. It seems like only yesterday when we met …
It was real life serendipity that brought my husband and me together one hot, summer day. My husband, three years younger than me, was not looking for a serious relationship (just some good fun), but I, on the other hand, was a little more serious. But when the time is right, there’s not much you can do about “not” falling in love, when it’s so out of your control, and you know you’re meant to be together. It seems when you’re not looking, you find what you didn’t know you needed. I’ll never forget the feeling driving home from Portland, after spending a chunk of time together, that I actually was in love, at age 27, for the very first time in my life.
The leaves were golden, red, burnt umber (Paul’s favorite color), the ground was wet. The air was crisp, clean, I had my boots and a sweater on. After walking through the streets of downtown Portland, we got in the car and headed back to little Medford. BAM! It hit me … I was in love with this amazing guy!
Initially attracted physically from a distance, we quickly hit it off with a whirlwind romance, getting married nine months later.
We were connected in so many ways, our souls were two puzzle pieces just waiting to match up for the right fit.
Almost 25 years later …
Now, 25 years later, raising our kids, cooking together, traveling, hiking, camping, we are connected at the hip. We are “home” with each other. Entering into a new phase of life, with our kids in college (one graduated already), and praying about what’s ahead.
We’ve grown closer on a journey that may be a little different than some, both of us working in the home for a living, Paul with The Protectors, me with my blog.
It’s an exciting chapter ahead now. Each day is a gift. After Hawaii, we have been hugging more, kissing each other with intention (not just a peck on the lips, and a quick good-bye), we’re in love more than ever and we want to be intentional about our lives, our love, our journey the next 25 years. (By the way, our 25th isn’t until June, it was just 25 years ago this month we fell in love.)
We haven’t always had the standard, go-to-the-office kind of jobs, and as we tend to do things that aren’t always by the book, it seemed natural that we both took our passions and became entrepreneurs.
We each went into our work with passion, a mission, a call for service, and full hearts, preparing for the worst and hoping for the best. The journey alone, the past 25 years, whether it was a total failure or a success, is sometimes more about stepping out in faith and taking the chance.
Paul and I are a team. Every marriage should be teamwork. You have to keep things lighthearted and remain in the moment. We bend and we flex (a lot) and we grow together. It’s a journey, indeed.
A journey I’d do all over again.
In Hawaii we toasted not to the success of our marriage, but to the journey.
And then, I really believe that we fell in love all over again.
Roasted Chicken with Honey Bacon Pears.
This week I made a KILLER recipe that I had waiting for my sweet guy when he got home from coaching soccer.
Saute the bacon and onions. Add the chicken.
Mix the pears with honey …
Hot in the pan, I served it on a bed of arugula.
Sweet and delicious, and it’s pear season! YAY! We love pears, and I’ll be sharing a few more recipes coming up this season, with delicious Rogue Valley pears!
I realize that not everyone can take a trip to Hawaii, but we can all do things to make our marriages better!
What words grab you here, that make you want to be a better spouse?
Roasted Chicken with Honey Bacon Pears
A simple one-pot chicken dish with pears, bacon, and fresh thyme.
- 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 T. 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.
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