Ruby Chicken Thighs

  • Yield: 4 servings


8-- chicken thighs
1tablespoon olive oil
3tablespoons chopped onion
1large garlic clove, minced
1teaspoon minced fresh sage
1teaspoon minced fresh thyme
1/4cup water
3tablespoons raspberry vinegar
3tablespoons red wine
1-- red pear, cored and sliced
-- Fresh sage sprigs
-- Fresh thyme sprigs
-- Freshly ground black pepper


  1. In large nonstick frypan, place oil and heat to medium temperature.  Add chicken and cook, turning, about 12 minutes or until brown on all sides.  Remove chicken from frypan and set aside.  Drain all but 1 tablespoon oil from frypan.  Add onion and saute about 3 minutes or until transparent.  Add garlic, sage and thyme, stirring.  Add water, vinegar and wine; bring to a boil.  Reduce heat to low temperature.  Return chicken to frypan, turning to coat.  Cover and simmer 10 minutes.  Add pear slices and cook about 5 minutes or until fork can be inserted in chicken with ease.  Remove chicken to serving dish and top with pears.  Skim excess oil from frypan liquid and pour 1 tablespoon of the liquid over each chicken thigh.  Garnish with sage sprigs, thyme sprigs and freshly ground pepper.