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Aaron May - Pear and Almond Stuffed Chicken Thighs

Home and Family 9024 Final Photo Assets
A savory take on the sweet French Bourdaloue Pear Tart.
Pear and Almond Stuffed Chicken Thighs
Course:
Dinner
Cuisine:
French
Seasonal Event:
Fall
INGREDIENTS:
  • 4 chicken thighs
  • 1 cup pear, diced
  • 1/4 cup cooked bacon, rough chopped(optional)
  • 1 tsp garlic, minced
  • 2 tbs white onion, minced
  • 2 tbs almonds, chopped
  • 1 tbs fresh sage, chopped
  • 1 tsp worcestershire sauce
  • 1 tbs butter, at room temperature
  • 1 tbs olive oil
  • 1 tbs fresh lemon juice
  • Salt and pepper tt

SWEET POTATO POLENTA:

  • 1/2 lb sweet potato
  • 1/2 cup cornmeal
  • 1 cup milk
  • 1 cup water
  • 1 tbs honey
  • 1 tsp hot sauce
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbs butter at room temp
  • Salt and pepper to taste

PEAR AND ALMOND STUFFED CHICKEN THIGHS DIRECTIONS:

  1. Preheat the oven to 375°.
  2. Heat 1 tbsp oil and 1/2 the butter in a non-reactive heavy bottom pan (cast iron is perfect)
  3. Add chopped garlic and onion and sauté until translucent.
  4. Add pears and cook for 2/3 minutes.
  5. Deglaze with Worcestershire sauce.
  6. Remove from heat and add almonds and bacon. Let cool and reserve.
  7. Add salt pepper and sage and mix well.
  8. Loosen the skin of chicken, put 1/4 of stuffing into each thigh.
  9. Rub each thigh with olive oil and season with salt and pepper.
  10. Place on an oiled pan and roast in an oven 25-28 min or until internal temp of 165°.
  11. Remove from the oven and pour lemon juice over the top of the chicken.
  12. Serve hot with your favorite sides.

SWEET POTATO POLENTA DIRECTIONS:

  1. Preheat oven to 400°
  2. Place the whole sweet potato on pandora and season with salt and pepper.
  3. Roast in oven 45 min or until fork tender
  4. Let cool and remove skin.
  5. In a pot bring water, milk and butter to a boil, add cornmeal and reduce to simmer and cook until tender 25-30 min.
  6. Add spices and remove from heat to add to sweet potato, mixing well to make purée
  7. Season w salt and pepper and serve hot.

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