Chutney Glazed Chicken with Pears

This recipe is from a newspaper clipping. Another age unknown one. Sounds good to me. But that doen't meen anything because I cut out and saved recipes that didn't sound good and I knew I would never make. Go figure.

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon white pepper

3 pounds frying chicken pieces

2 tablespoons butter or margarine

1/2 cup bottled chutney

1/4 cup raisins

1/4 cup finely chopped onion

1/2 cup white table wine

1/4 teaspoon ginger

1 teaspoon wine vinegar

1/4 cup water

1/2 teaspoon cornstarch

3 or 4 fresh Bartlett pears

1. Toss flour, salt, paprika and pepper with chicken pieces. Melt butter in a 9x13x2-inch pan . Arrange chicken pieces skin-side up in the butter. Bake in 425 degree oven for 35 minutes basting once with pan drippings.

2. Meanwhile, chop chutney and raisins. Combine with onion, wine, ginger and wine vinegar in small sauce pan. Simmer 10 minutes. Mix water and cornstarch and stir into the hot mixture. Cook a minute to thicken slightly.

3. Halve pears and remove cores. Push chicken together at one end of pan and place pears cut-side up at the other end. Spoon the hot chutney mixture over chicken and pears. Return to oven and bake about 15 minutes longer, until pears and chicken are tender. Makes 4 or more servings.