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Chicken Thighs with Roasted Winter Fruit

Chicken Thighs with Roasted Winter Fruit

The all-purpose (extra-large if you need it) stovetop to oven skillet is a kitchen essential. Mine works overtime and never lets me down. My skillet and a pair of tongs (which I would take with me if I was stranded on a desert island – assuming that dessert island had a cooktop) turn out delicious dinners for my family. 

The wonderful thing about skillet chicken is the crisp golden brown skin you get when searing for about 8-10 minutes on each side and then finishing off in the oven. Searing also lock in those juices so you have nice, moist, flavorful, did I say moist! chicken.

This recipe comes alive with sweetness from apples, pears and grapes. A combo of mustard powder, cinnamon, garlic and thyme round out the flavors of this dish. Finish off with a drizzle of balsamic for a little tang to balance the fruit.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 teaspoon olive oil
  • 4 bone in, skin-on chicken thighs (about 2-pounds)
  • 2 tart apples such as pink lady or granny smith, cored & cut into ½-inch thick slices
  • 2 ripe but firm pears, cored and cut into ½-inch thick slices
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon mustard powder
  • ½ to ¾ cup chicken stock
  • 1 cup red grapes
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme


Heat oil over medium high heat in a 12-inch or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.

Preheat oven to 400° F. If there is more than 2 tablespoons of grease in the skillet, drain excess grease. Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown. Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more. Add chicken thighs back to the pan with ½ cup chicken stock and bring to a boil. Transfer to preheated oven and bake for 15 minutes. Add grapes and ¼ cup more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.

Garnish with balsamic vinegar and thyme and serve each chicken thigh with about 1 cup roasted fruit.

Watch me make this recipe with Kathie Lee and Hoda on the Today Show.

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