Chicken with pears and shallots
When you’re picking out pears for roasting like this, try and go with ones that are on the firmer side. If you go with pears that are soft, you might open the oven to find them liquified—which could also be delicious, just not really what we’re going for here. If there’s anything left, shred the chicken and throw that and the roasted pears and shallots on a crusty roll for lunch the next day.
- 2 shallots, quartered
- 2 bartlett pears, cored and quartered
- 4 chicken thighs
- 2 tbsp. butter
- Salt and pepper, to taste
- Set oven at 425℉. Place pears and shallots in a cast iron skillet, then place chicken thighs on top. Season with salt and pepper, then dot with butter.
- Roast until chicken thighs are golden and internal temperature is 165℉. Serve with crusty bread and dry white wine.