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Chicken Thighs with Roasted Winter Fruit


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Chicken Thighs with Roasted Winter Fruit


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Chicken Thighs with Roasted Winter Fruit


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


4 Servings


  • 1 teaspoon olive oil
  • 4 bone in, skin-on chicken thighs (about 2-pounds)
  • 2 tart apples such as pink lady or granny smith, cored & cut into ½-inch thick slices
  • 2 ripe but firm pears, cored and cut into ½-inch thick slices
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon mustard powder
  • ½ to ¾ cup chicken stock
  • 1 cup red grapes
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme


Heat oil over medium high heat in a 12-inch or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.

Preheat oven to 400° F. If there is more than 2 tablespoons of grease in the skillet, drain excess grease. Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown. Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more. Add chicken thighs back to the pan with ½ cup chicken stock and bring to a boil. Transfer to preheated oven and bake for 15 minutes. Add grapes and ¼ cup more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.

Garnish with balsamic vinegar and thyme and serve each chicken thigh with about 1 cup roasted fruit.

Watch me make this recipe with Kathie Lee and Hoda on the Today Show.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




9 Responses to Chicken Thighs with Roasted Winter Fruit

  1. This was an easy and delicious winter recipe we made a few times last year. I didn’t use garlic because I’m allergic, and didn’t use as many of the grapes, but it was still one of our go-to favourite.

    • awesome – so so so happy to hear (I still can’t get over that you are allergic to garlic – after olive oil it’s my number 1 ingredient, maybe has something to do with the fact that my parents are from Transylvania :-)

  2. Yummy, and easy to make. Winter or summer. My family loves apples and pears. This is a dish that can be made ahead of time, and tastes better(because it is fantastic when first made) the next day warmed up.

    • awesome Fern so happy you all enJOYed thanks so much for commenting and for the next day tip. one of the reasons I like this recipe is bc the chicken thighs do lend themselves to reheating quite nicely!

  3. avatar says: Mjval

    Delicious! It was the hit of my holiday dinner!!

  4. Will try the chicken thighs with roasted fruit fir my Passover dinner this year!

    • Great Nancy – just note that I am not sure if Mustard Powder come Kosher for Passover. enJOY!

  5. This recipe was a hit in my house! My hubby isn’t a fan of cinnamon but he loved this dish. I also didn’t have bone-in, skin on chicken thighs, but the boneless turned out perfectly.

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