Pear and Almond Stuffed Chicken Thighs
Recipes Chicken Main Dish Other ethnic food Quick and Easy Seasonal cooking
Description
This delicious chicken is inspired by The French Bourdaloue Pear Tart. It's a wonderful dish to serve guests or your family.
Ingredients
1 T. olive oil
1 T. butter, at room temperature, divided
1 t. garlic, minced
2 T. white onion, minced
1 c. pear, diced
1 t. Worcestershire sauce
2 T. almonds, chopped
1/4 c. cooked bacon, rough chopped
salt and pepper, to taste
1 T. fresh sage, chopped
4 chicken thighs, with skin on
1 T. freshly squeezed lemon juice
Directions
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Preheat oven to 375 degrees.
Stuffing:
Heat oil and half of the butter in a non-reactive heavy bottom pan, like cast iron. Add chopped garlic and onion; sauté until translucent. Add chopped pears; cook for 2-3 minutes. Deglaze pan with Worcestershire sauce. Remove from heat; add almonds and bacon. Let cool; set aside. Add salt, pepper and sage; mix well.
Loosen skin of chicken thighs; put 1/4 of the stuffing under the skin of each thigh. Rub each thigh with olive oil; season with salt and pepper. Place on an oiled pan; roast in an oven 25-28 minutes or until internal temp of 165 degrees.
Remove from the oven. Pour lemon juice over the top of the chicken.
Serve hot.
4 servings.