Spatchcocked Chicken and Pear Pudding Cakes

Now that we are enjoying perfect Fall weather, I've been making perfect Fall food.  I made my husband Ina Garten's skillet roasted herb chicken for dinner.  It is really quite simple.  Slice 1 lemon and place it in a cast iron skillet then top it with 1 sliced large onion.  Sprinkle 3 sliced garlic cloves over this.  Make a mixture of 2 tablespoons of thyme, 1 tablespoon of ground fennel seeds, 1 tablespoon of salt and 1 teaspoon of pepper.  Put this mix in a jar with 1/2 c. of olive oil and shake well.  Spatchcock a whole chicken.  This consists of cutting out the back bone. Save the bone for stock!  Flip the chicken skin-side down on top of the onions and brush liberally with the oil.  Flip the chick skin-side up and dry with a paper towel, then, brush with remaining oil. Place this in a 475 degree oven for 30 minutes.  After 30 minutes, remove it from the oven and add 1/2 c. of white wine.  Pour it around the edges of the pan, not directly on the chicken so that it stays crisp.  Cook for 20 more minutes.  The chicken should have an internal temp of 165 degrees.  Remove it from the oven and squeeze the juice of 1 lemon over it.  Let it sit for 15 minutes and then cut into quarters and serve. I serve it right from the skillet.

I made these pear pudding cakes for dessert.  The cabbage is being made into something else but isn't it a bute?  These cakes are served witha scoop of vanilla ice cream on top:

The recipe:

Ingredients 

• 1/2 cup all-purpose flour
• 1/3 cup white granulated sugar
• 1 Tbsp baking powder
• 1/8 tsp fine salt
• 1/3 cup milk 
• 2 Tbsp vegetable oil
  
• 1 tsp vanilla
• 2 large eggs
• 4 pears (ripe, cored and cut into chunks)

Topping:

• 1/3 cup white granulated sugar
• 1 large egg
• 3 Tbsp unsalted butter (melted and cooled)

Garnish:

• Icing/Confectioners' Sugar (for dusting)

Instructions 

• Preheat oven to 350F. Prepare 4-6 ramekins (4 large or 5-6 smaller) or one large baking pan, such as an 8x8 or 8-inch round or similar size, by lightly buttering or spraying with cooking/baking spray. Set aside.
• Prepare the pears and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Measure out the milk and add the vegetable oil and vanilla to the milk. Pour into bowl with the flour mixture. Add the eggs and stir until smooth. Add the pear and stir to coat.
• Spoon batter into prepared ramekins, dividing evenly between them. Don't over-fill, as these will rise as they bake. Fill no more than about 2/3 full! Place ramekins on a baking sheet and place in preheated oven to bake for 20 minutes.
• While the pudding cakes are baking, prepare the topping. Melt the butter and set aside to cool. Once cooled, stir together the sugar, egg and melted (and cooled) butter until combined and smooth. *Be sure the butter has cooled, or it will cook the egg. Set aside.
• After 20 minutes of baking, remove the pudding cakes from the oven and pour the topping mixture over-top, dividing evenly. Use a spoon to spread evenly, if necessary. Return to the oven and bake an addition 15 minutes, or until set and golden on top.
• Allow to cool at least 5 minutes before serving warm. Serve dusted with icing sugar or alternately, with a scoop of vanilla ice cream on top. These are also good at room temperature. Refrigerate any leftovers.