Pear and Almond Stuffed Chicken Thighs
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.