Chicken thighs with Bosc pears
This is a tasty meal I made up the other night. Continuing my fun with inexpensive meats, I used chicken thighs in this dish. I don’t understand our national obsession with the boneless skinless (insipid, unforgiving) breasts. Thighs are just as meaty, far more delicious, easier to cook, and much, much less expensive. As long as you get the skin nice and crispy, you can’t go wrong. Especially when there’s bacon involved.
To make this chicken, I started by crisping some lardons in olive oil. I browned onions in the same pan, and I seared the chicken thighs in another skillet. I wanted to use the same pan, but there were a few too many onions in there and I just didn’t have room to get them as crispy as I wanted them. Once they were browned, I piled them on top of the onions and bacon, added a bunch of thyme, and poured in about a cup of white wine.
I put sliced Bosc pears on top of the meat, closed my Dutch oven, and simmered the mixture for about an hour. I served it over leftover potato purée along with a sauce made of the reduced braising liquid bound with grainy mustard. Although the dish was more than edible, I found the pears didn’t have a lick of sweetness. Is this a symptom of Bosc pears? They were tender and appealing, but I imagined them being very sweet and a great contrast to the bacon and thyme. Nathan actually thought they were potatoes!
Tonight, in celebration of Democratic victory, we’re eating…leftover chicken and pears, because I spent the day in jury duty and am too tired to do anything else. Jury duty is so boring, but it is conveniently across the street from Bouley Bakery, where I enjoyed a fabulous gravlax sandwich with citrus cream cheese on pumpernickel bread for lunch.