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Braised Chicken Thighs With Pears

5 from 2 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4


  • 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.
Author: Nick Evans
Course: Main Course
Cuisine: American
Keyword: chicken
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