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Photo: Jacob Fox
Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2poundsbone-in, skin-on chicken thighs½teaspoonground pepper, divided¼teaspoonsalt plus ⅛ teaspoon, divided2firm ripe Bartlett pears, sliced1cuplow-sodium chicken broth½cupport or sherry1tablespoonDijon mustard2teaspoonsmustard seeds2tablespoonscider vinegar1tablespooncornstarch1tablespoonlight brown sugarChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2poundsbone-in, skin-on chicken thighs
½teaspoonground pepper, divided
¼teaspoonsalt plus ⅛ teaspoon, divided
2firm ripe Bartlett pears, sliced
1cuplow-sodium chicken broth
½cupport or sherry
1tablespoonDijon mustard
2teaspoonsmustard seeds
2tablespoonscider vinegar
1tablespooncornstarch
1tablespoonlight brown sugar
Chopped fresh parsley for garnish
DirectionsPreheat oven to 450°F.Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat chicken dry and sprinkle with ¼ teaspoon each pepper and salt. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown, about 4 minutes per side. Transfer to a plate.Add pears to the pan and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add broth, port (or sherry), Dijon and mustard seeds and bring to a simmer. Return the chicken, skin-side up, and any accumulated juices to the pan.Transfer the pan to the oven. Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 15 to 20 minutes. Transfer the chicken to a plate.Return the pan to the stove (careful, the handle is hot!) and bring the sauce to a simmer over medium heat. Mix vinegar and cornstarch in a small bowl and add to the sauce. Cook, stirring, until thickened, about 1 minute. Stir in brown sugar and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Serve the chicken with the sauce, sprinkled with parsley, if desired.Originally appeared: EatingWell Magazine, March 2021
Directions
Preheat oven to 450°F.Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat chicken dry and sprinkle with ¼ teaspoon each pepper and salt. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown, about 4 minutes per side. Transfer to a plate.Add pears to the pan and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add broth, port (or sherry), Dijon and mustard seeds and bring to a simmer. Return the chicken, skin-side up, and any accumulated juices to the pan.Transfer the pan to the oven. Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 15 to 20 minutes. Transfer the chicken to a plate.Return the pan to the stove (careful, the handle is hot!) and bring the sauce to a simmer over medium heat. Mix vinegar and cornstarch in a small bowl and add to the sauce. Cook, stirring, until thickened, about 1 minute. Stir in brown sugar and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Serve the chicken with the sauce, sprinkled with parsley, if desired.
Preheat oven to 450°F.
Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat chicken dry and sprinkle with ¼ teaspoon each pepper and salt. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown, about 4 minutes per side. Transfer to a plate.
Add pears to the pan and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add broth, port (or sherry), Dijon and mustard seeds and bring to a simmer. Return the chicken, skin-side up, and any accumulated juices to the pan.
Transfer the pan to the oven. Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 15 to 20 minutes. Transfer the chicken to a plate.
Return the pan to the stove (careful, the handle is hot!) and bring the sauce to a simmer over medium heat. Mix vinegar and cornstarch in a small bowl and add to the sauce. Cook, stirring, until thickened, about 1 minute. Stir in brown sugar and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Serve the chicken with the sauce, sprinkled with parsley, if desired.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)348Calories13gFat20gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
