Roasted Chicken Thighs with Pear-Mustard Sauce

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.