“Seasonal Cooking” brings you delicious home-cooked recipes with the freshest ingredients of the season. In this recipe from Nick Evans of Macheesmo, sweet Royal Riviera pears are sautéed alongside braised chicken thighs to create a wonderful sweet and savory contrast.
It’s pear season, which probably explains that huge smile on everyone’s face, and while most people think of pairing them with sweet recipes, I absolutely love the contrast when using them in savory ones. The slight sweetness these pears give to the crispy braised chicken thighs makes this recipe one of my favorite fall meals. (The crispy chicken makes this an easy one to favor, too.) Regardless of season, it’s also a great dish for an easy work night dinner or weekend entertaining. Serve these chicken thighs over rice or on any grain. They also go well on a pile of greens as a lighter option.
Plus, this entire recipe comes together in a single cast iron skillet. What could be easier? Um, if someone made it for you, but cooking’s fun, so go throw on your apron and get cracking.
If you can’t get enough of these easy skillet recipes, check out this skillet chicken with pepper and onion relish.
Braised Chicken Thighs With Pears
- 4 large chicken thighs (skin on and bone in)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Harry & David Royal Riviera Pears (sliced)
- 2 medium carrots (peeled and chopped)
- ½ cup chicken stock
- 2 tablespoons apple cider vinegar
- Rice (grains, or greens, for serving)
- Preheat oven to 400° F.
- Season chicken thighs with salt and pepper. Place chicken thighs skin-side down in a cold cast iron skillet and set on stove over medium-low heat.
- Cook on the skillet for 10 minutes. Don’t touch the thighs at this point.
- After 10 minutes, the chicken thighs should be lightly browned and the skin will be somewhat crispy.
- Remove the thighs from the skillet and set aside.
- Add sliced pears and carrots to the skillet and cook over medium heat for 3 to 4 minutes.
- Add chicken stock and apple cider vinegar to the skillet and use the liquid to scrape up any bits stuck to the pan.
- Return the chicken thighs to the skillet, skin-side up.
- Place the skillet in the oven and roast for 15 to 20 minutes or until the chicken is cooked through. Use a thermometer for doneness. It should reach 165° F in the thickest part of the thigh and the juices should run clear.
- Remove skillet from the oven and serve the chicken thighs, pears, and carrots over rice, another grain, or greens.
- Spoon a little pan sauce over the chicken before serving.