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Chicken Thighs with Roasted Winter Fruit

Serves 4


4 Chicken thighs (about 2-pounds), bone in skin-on


2 Apples such as pink lady or granny smith, cored & cut into 1/2-inch thick slices, tart
2 But firm pears, cored and cut into 1/2-inch thick slices, ripe
2 cloves Garlic
1 cup Grapes, red

Canned Goods

1/2 cup Chicken stock


3 tbsp Balsamic vinegar
1/2 tsp Mustard powder

Baking & Spices

1/2 tsp Cinnamon, ground
1/2 tsp Kosher salt

Oils & Vinegars

1 tsp Olive oil


1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
JoyofKosher (Joy of Kosher with Jamie Geller)

Chicken Thighs with Roasted Winter Fruit - make this for Shabbat dinner

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