Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Thigh Recipes Roasted Chicken Thighs with Pear-Mustard Sauce 5.0 (2) 2 Reviews The sauce in this recipe is inspired by the flavors of pear mostarda—the sweet, spicy and fruity Italian condiment. Using both Dijon mustard and mustard seeds provides a bit of bite and an extra pop of texture. By Adam Dolge Adam Dolge Instagram Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. EatingWell's Editorial Guidelines Published on January 27, 2021 Print Share Share Tweet Pin Email Photo: Jacob Fox Active Time: 25 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 tablespoon extra-virgin olive oil 2 pounds bone-in, skin-on chicken thighs ½ teaspoon ground pepper, divided ¼ teaspoon salt plus ⅛ teaspoon, divided 2 firm ripe Bartlett pears, sliced 1 cup low-sodium chicken broth ½ cup port or sherry 1 tablespoon Dijon mustard 2 teaspoons mustard seeds 2 tablespoons cider vinegar 1 tablespoon cornstarch 1 tablespoon light brown sugar Chopped fresh parsley for garnish Directions Preheat oven to 450°F. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat chicken dry and sprinkle with ¼ teaspoon each pepper and salt. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown, about 4 minutes per side. Transfer to a plate. Add pears to the pan and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add broth, port (or sherry), Dijon and mustard seeds and bring to a simmer. Return the chicken, skin-side up, and any accumulated juices to the pan. Transfer the pan to the oven. Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 15 to 20 minutes. Transfer the chicken to a plate. Return the pan to the stove (careful, the handle is hot!) and bring the sauce to a simmer over medium heat. Mix vinegar and cornstarch in a small bowl and add to the sauce. Cook, stirring, until thickened, about 1 minute. Stir in brown sugar and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Serve the chicken with the sauce, sprinkled with parsley, if desired. Print Nutrition Facts (per serving) 348 Calories 13g Fat 20g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 348 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 3g 11% Total Sugars 13g Protein 28g 56% Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 142mg 47% Vitamin A 48IU 1% Sodium 443mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved