Fall Fruit Chicken with Truffle Oil
Serves: 4
  • ½ cup all purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon PC Black Label Smoked Paprika
  • ¼ teaspoon dried thyme
  • 8 chicken thighs with skin on
  • 1 tablespoon olive oil
  • 1 tablespoon PC Black Label Truffle Oil
  • ¾ cup dry white wine
  • ½ cup chicken broth
  • 2 cups red seedless grapes
  • 1 apple, sliced
  • 1 pear, sliced
  • 6 - 8 fresh thyme sprigs
  • Additional PC Black Label Truffle Oil for drizzling
  1. Preheat the oven to 400 degrees.
  2. Combine the flour, salt, smoked paprika, thyme and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  3. In a cast iron skillet, heat the olive and truffle oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate. The chicken will be beautifully browned but not cooked. Don't worry, you're going to finish it in the oven.
  4. Turn the heat down and let the oil cool off a little bit. Add the white wine, then the chicken broth and simmer until the mixture is thickened slightly. Add the grapes, sliced apple, pear and chicken (skin side up) fresh thyme sprigs and bake for 40 - 45 minutes or until the fruit is soft. Remove from oven and drizzle chicken with a few drops of truffle oil. Serve hot.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/10/22/chicken-with-fall-fruit-white-truffle-oil/