In this delicious perfect-for-fall chicken recipe, chicken thighs are pan-seared and then braised with apples and pears.

Chicken Thighs with Roasted Fall Fruit
- Cooking and Prep: 1 h
- Serves: 6
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No Allergens
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Chicken
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Heat oil over medium high heat in a 12-inch or larger oven-proof skillet. Add chicken and brown for eight to 10 minutes per side until nicely golden brown. Remove and set aside.
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Preheat oven to 400° F.
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If there is more than two tablespoons of grease in the skillet, drain excess grease.
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Add apples and pears and sauté for four to six minutes or until just beginning to brown.
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Add garlic, salt, cinnamon and mustard powder and sauté one minute more.
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Add chicken thighs back to the pan with 1/2 cup chicken stock and bring to a boil.
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Transfer to preheated oven and bake for 15 minutes.
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Add grapes and 1/4 cup more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.
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Garnish with balsamic vinegar and thyme and serve each chicken thigh with about one cup roasted fruit.