The Bare Bird
Oven Chicken Roast Thigh Fillet with Port & Pears
These cosy pan-roasted chicken thighs with port and pears are the perfect autumn fare and work especially well paired with a robust red wine and a crusty baguette.
Recipe / Apron & Ink for The Bare Bird
Serves: 4
2 pears, halved200mL port1 tbsp brown sugar4 Bare Bird chicken thigh fillets2 tsp sea salt1 tsp freshly cracked black pepper ¼ cup olive oil1 large red onion, cut1 clove garlic, finely mincedFew sprigs thyme200mL chicken stock1 tsp crushed pink peppercorns
