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Glutenfreeda's Recipe Index
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Braised Chicken with Apples & Pears

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

6 chicken thighs, with skin & bone
Salt and freshly ground black pepper
2 Tablespoons unsalted butter, divided
1 Tablespoon olive oil
1 Tablespoon packed brown sugar
1 Gala apple, peeled, cored & cut into 8 wedges
1 Bosc pear, peeled, cored & cut into 8 wedges
2 large shallots, chopped
2/3 cup gf Chicken Stock
1 teaspoon cider vinegar
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh Italian parsley, chopped

Directions

Pat the chicken thighs dry with paper towels. Season chicken thighs on both sides with salt and freshly ground black pepper. Heat the 1 tablespoon butter and olive oil in a large skillet over medium high heat. Add the chicken thighs and brown on all sides, about 10-12 minutes total. Transfer the chicken to a plate and pour off all but 1 tablespoon of fat.

Add the remaining tablespoon butter, brown sugar, apples, pears and shallots to the pan and cook over medium heat, stirring occasionally, until the fruit is browned, about 5 minutes.

Add the chicken stock to the pan along with the vinegar, sage and Italian parsley; deglaze the pan by boiling and stirring up the browned bits accumulated on the bottom of the pan. Cook for 1 minute. Return the chicken thighs to the pan along with any accumulated juices. Reduce the heat, partially cover and simmer until the chicken is cooked through and the sauce is slightly reduced, about 20-25 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.

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