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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
In this delicious perfect-for-fall chicken recipe, chicken thighs are pan-seared and then braised with apples and pears.
1 teaspoon olive oil
4 bone in, skin-on chicken thighs (about 2 pounds)
2 tart apples such as pink lady or granny smith, cored & cut into 1/2-inch thick slices
2 ripe but firm pears, cored and cut into 1/2-inch thick slices
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon Gefen Ground Cinnamon
1/2 teaspoon mustard powder
1/2 to 3/4 cup Manischewitz Reduced Sodium Chicken Broth
1 cup red grapes
3 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
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.
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