Tarragon imparts sweetness to sauteed pears. This chicken dish comes together quickly and tastes elegant.
I received a fruit and nut gift basket this week as a gift, and it included organic pears which are delicious just plain when perfectly ripe…..so good! When you slice and cook them in some olive oil and add onions, they are divine, soft, savory and sweet. Then add some juicy chicken thighs, and you have a fantastic main dish!
Orange Tarragon Chicken with Caramelized Pears
Preheat oven 375º degrees.
8 boneless chicken thighs
1 Ripe Pear, cored and sliced (it doesn’t need to be really ripe, but soft)
1 Yellow Onion, diced
Zest and Juice of Two Oranges
3 Tablespoons of Olive Oil
2 1/2 Teaspoons of Tarragon
1 1/2 Teaspoons of Herbamare Sea Salt Seasoning (this kind)
Directions: In a large oven proof skillet, add 2 tablespoons of olive oil and heat over medium high heat until warm. Add the pears and onion to the olive oil in the skillet, then sprinkle with 1/2 teaspoon of Herbamare and 1 teaspoon of tarragon. Cook for 5 to 10 minutes stirring occasionally until the pears and onion are soft and starting to caramelize.
Meanwhile, cut each boneless chicken thigh into quarters and sprinkle with the remaining 1 1/2 teaspoons of tarragon and 1 teaspoon of Herbamare seasoning salt.
Remove the caramelized pear and onion from the pan and set aside. Add the last tablespoon of olive oil, and then the seasoned chicken. Sprinkle the orange zest onto the chicken. Sautee for 4 minutes then flip the chicken and cook for 4 more minutes. Add the orange juice to the pan and cook for 1 minute to reduce the juice. Stir in the pear and onion mixture. Place the pan in the oven for ten minutes.
Remove from the oven and serve and enjoy!
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