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.

Preheat oven to 400° F.

If there is more than two tablespoons of grease in the skillet, drain excess grease.

Add apples and pears and sauté for four to six minutes or until just beginning to brown.

Add garlic, salt, cinnamon and mustard powder and sauté one minute more.

Add chicken thighs back to the pan with 1/2 cup chicken stock and bring to a boil.

Transfer to preheated oven and bake for 15 minutes.

Add grapes and 1/4 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 one cup roasted fruit.