Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes
Ingredients
● 1 tsp olive oil
● 4 bone-in, skin-on chicken thighs (about 850g)
● 2 tart apples such as pink lady or granny smith, cored and cut into ½-inch thick slices
● 2 ripe but firm pears, cored and cut into ½-inch thick slices
● 2 cloves garlic, minced
● ½ tsp kosher salt
● ½ tsp ground cinnamon
● ½ tsp mustard powder
● 125ml to 175ml chicken stock
● 150g red grapes
● 3 tbsp balsamic vinegar
● 1 tbsp fresh thyme leaves or 1 tsp dried thyme
Method
● Heat oil over medium high heat in a 30cm or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.
● Pre-heat oven to 200°C. If there is more than 2 tablespoons of grease in the skillet, drain excess grease.
● Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown.
● Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more.
● Add chicken thighs back to the pan with 125ml chicken stock and bring to a boil.
● Transfer to pre-heated oven and bake for 15 minutes. Add grapes and 50ml 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 a large heaped serving spoon of roasted fruit.
