I regularly try out new chicken recipes and am always looking for ways to incorporate fruit into dinner! This is will definitely become part of our weeknight winter rotation!
Ingredients:
1 tablespoon olive oil
2 pounds skin-on chicken thighs
Salt and pepper
1 teaspoon garlic powder
2 firm, ripe pears, sliced
1 cup chicken broth
½ cup port wine
2 tablespoons Dijon mustard
2 teaspoons ground mustard
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
1 tablespoon brown sugar
Preparation:
1. Preheat oven to 450 degrees.
2. Pat chicken dry with a paper towel. Season with salt, pepper, and garlic powder.
3. Heat oil in a large cast iron skillet over medium heat. Add chicken to pan, skin side down. Cook chicken, flipping once until skin in crispy, about 4 minutes per side. Transfer chicken to a plate.
4. Add sliced pears to skillet, cooking until starting to soften, about 2 minutes.
5. Add broth and port, mustard, and ground mustard and stirring to incorporate. Bring to a simmer.
6. Return the chicken to the pan, skin side up.
7. Transfer entire skillet to the oven, and roast for 15-20 minutes until chicken is cooked through to 165 degrees.
8. Remove chicken from the pan and place on a plate, covering with foil. Return the skillet to the stove and bring sauce to a simmer.
9. In a small bowl, mix vinegar, cornstarch, and brown sugar to get her until thickened and even consistency.
10. Stir sauce into the skillet and season with salt and pepper to taste.
11. Serve chicken with sauce, mashed potatoes, and roasted vegetables such as broccoli or asparagus.
Adapted from Eating Well
Ingredients:
1 tablespoon olive oil
2 pounds skin-on chicken thighs
Salt and pepper
1 teaspoon garlic powder
2 firm, ripe pears, sliced
1 cup chicken broth
½ cup port wine
2 tablespoons Dijon mustard
2 teaspoons ground mustard
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
1 tablespoon brown sugar
Preparation:
1. Preheat oven to 450 degrees.
2. Pat chicken dry with a paper towel. Season with salt, pepper, and garlic powder.
3. Heat oil in a large cast iron skillet over medium heat. Add chicken to pan, skin side down. Cook chicken, flipping once until skin in crispy, about 4 minutes per side. Transfer chicken to a plate.
4. Add sliced pears to skillet, cooking until starting to soften, about 2 minutes.
5. Add broth and port, mustard, and ground mustard and stirring to incorporate. Bring to a simmer.
6. Return the chicken to the pan, skin side up.
7. Transfer entire skillet to the oven, and roast for 15-20 minutes until chicken is cooked through to 165 degrees.
8. Remove chicken from the pan and place on a plate, covering with foil. Return the skillet to the stove and bring sauce to a simmer.
9. In a small bowl, mix vinegar, cornstarch, and brown sugar to get her until thickened and even consistency.
10. Stir sauce into the skillet and season with salt and pepper to taste.
11. Serve chicken with sauce, mashed potatoes, and roasted vegetables such as broccoli or asparagus.
Adapted from Eating Well