-
1
Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper.
-
2
Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish.
-
3
Drain the pears and save the juice and pears.
-
4
Reserve 2 tablespoons juice for the salad dressing.
-
5
Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly.
-
6
Cover and refrigerate for at least 1 hour or up to overnight.
-
7
Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste.
-
8
Cover and refrigerate until ready to serve.
-
9
When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper.
-
10
Remove the chicken from the marinade, reserving the marinade.
-
11
Pat the chicken dry and coat with the flour mixture.
-
12
Let them rest on a plate while the oil gets hot.
-
13
Fry the chicken in batches.
-
14
Drain them on paper towels and keep warm.
-
15
While the chicken is cooking, add the marinade to a medium pot.
-
16
Pick out the rosemary sprigs, add the shallots and bring to a boil.
-
17
Cook until the marinade has reduced by half, about 5 minutes.
-
18
Add the pears and cook until they are hot.
-
19
Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot.
-
20
Taste and adjust the seasoning with salt and pepper.
-
21
The mixture should be thick but pourable.
-
22
If it is too thin, put it back into the pan and reduce it a bit.
-
23
Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top.
-
24
Toss the arugula with the dressing and put a small pile onto each plate.
