- 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.