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Chicken Thighs with Roasted Winter Fruit

Chicken Thighs with Roasted Winter Fruit

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • 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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