3 lb chicken parts with bone
4 medium pears (used Bosch), cored
1 cup bread crumbs
1/4 tsp ginger
1/2 tsp pepper
1/4 tsp anise
1/3 cup red wine vinegar
2 cups water (You may use juices from roasted chicken and pears for part of the water.)
Bake chicken (@ 60 minutes at 400 F). Bake pears for @ 60 minutes at 400 F. Let chicken cool. Remove chicken from bones and tear chicken into bite-sized chunks. Boil in water for about 5 minutes. Skin pears. (This is easier if you soak them in cold water briefly.) Slice pears in half, or smaller, if desired.
Mix vinegar, water and breadcrumbs and set aside for five minutes. Mix chicken, pears and spices. Add breadcrumb mixture. Bring to a boil, stirring constantly. Continue to cook for another five minutes, if desired. (Add additional water or breadcrumbs, as necessary.) The mixture should be fairly thick.