CHICKEN AND PEARS

  • 4 Fresh Boneless Skinless Chicken Thighs
  •  2 pears, cored and thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 3 teaspoons olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
    Cooking Instructions
    1. Preheat oven to 450°F. Place pear and onion slices in a single
    layer in 13 x 9-inch baking dish. Combine oil, thyme, salt and
    pepper in a shallow bowl. Spoon half of mixture over pears and
    onions. Cover dish tightly with foil; bake 10 minutes.
    2. Meanwhile, place chicken in remaining oil mixture, turning to
    coat on all sides.
    3. Uncover pear and onion slices; arrange chicken on top and
    drizzle with vinegar. Discard remaining oil mixture used to coat
    chicken. Bake uncovered 20 minutes more or until chicken is
    done (internal temp 170°F

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