Bone-in chicken quarters seared in cast iron, oven-finished, then topped with a silky pan sauce of caramelized pears, shallots, blue cheese, and thyme built from the fond.
Pat the chicken dry before searing—moisture prevents browning and fond development. Do not move the chicken in the skillet during the sear; let it sit undisturbed for 4–5 minutes per side to build a golden crust.
Thyme is traditional with both pears and blue cheese; do not substitute without tasting the sauce first. The pears should be firm and sliced just before cooking to prevent browning; if using very ripe pears, reduce cook time in the sauce.
Ingredients
Scale
Measurement units
- 4 pieces bone-in, skin-on chicken quarters (about 2 lb total; thighs and drumsticks)
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp neutral oil (for searing)
- 2 medium firm pears (Bosc or Anjou work well)
- 2 medium shallots
- ½ cup dry white wine or brandy (Sauvignon Blanc, Pinot Grigio, or cognac)
- ¾ cup chicken stock (low-sodium preferred)
- 3 sprigs fresh thyme (plus extra for garnish)
- 3 oz blue cheese (Roquefort, Gorgonzola, or domestic blue)
- ½ tsp Dijon mustard (adds subtle tang; omit if preferred)
- 1 tbsp unsalted butter (for finishing the sauce)
Ingredients
Scale
Measurement units
- 4 pieces bone-in, skin-on chicken quarters (about 2 lb total; thighs and drumsticks)
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp neutral oil (for searing)
- 2 medium firm pears (Bosc or Anjou work well)
- 2 medium shallots
- ½ cup dry white wine or brandy (Sauvignon Blanc, Pinot Grigio, or cognac)
- ¾ cup chicken stock (low-sodium preferred)
- 3 sprigs fresh thyme (plus extra for garnish)
- 3 oz blue cheese (Roquefort, Gorgonzola, or domestic blue)
- ½ tsp Dijon mustard (adds subtle tang; omit if preferred)
- 1 tbsp unsalted butter (for finishing the sauce)
Instructions
Preheat the oven and prepare the chicken
Preheat the oven to 425°F.
Pat the 4 chicken quarters dry with paper towels.
Season the chicken generously on both sides with kosher salt and black pepper.
Equipment: oven
Sear the chicken in cast iron
Heat neutral oil (2 tablespoon) in a cast iron skillet over medium-high heat until shimmering.
Place the chicken skin-side down in the skillet and sear without moving for 4–5 minutes until the skin is golden brown and crisp.
Flip the chicken and sear the other side for 3–4 minutes until golden.
Equipment: cast iron skillet
Finish the chicken in the oven
Transfer the skillet to the oven and roast for 20–25 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Remove the skillet from the oven and transfer the chicken to a warm plate, tenting loosely with foil.
Equipment: instant-read thermometer, oven, cast iron skillet
Build the pan sauce
Place the cast iron skillet over medium heat. Add the 2 sliced shallots (2 medium) and cook, stirring, for 2 minutes until softened and fragrant.
Add the 2 sliced pears and cook, stirring gently, for 3–4 minutes until the pears begin to caramelize and soften.
Pour in 0.5 cup white wine or brandy and scrape the bottom of the pan with a wooden spoon to deglaze and release the fond.
Simmer for 2 minutes to reduce the wine slightly and cook off the alcohol.
Equipment: cast iron skillet, wooden spoon or silicone spatula
Finish the sauce with stock, cheese, and butter
Add 0.75 cup chicken stock and the 3 thyme sprigs. Simmer for 3–4 minutes until the sauce reduces slightly and the pears are tender.
Remove from heat and stir in the 3 oz crumbled blue cheese until melted and incorporated into a silky sauce.
Whisk in the 1 tbsp cold butter until emulsified. Taste and adjust seasoning with salt and black pepper.
Stir in the 0.5 tsp Dijon mustard if using.
Plate and serve
Place one chicken quarter on each plate and spoon the pear and blue cheese sauce over the top.
Garnish with fresh thyme sprigs and serve immediately.
Equipment: wooden spoon or silicone spatula
Before you cook
Cook notes
- • Pat the chicken dry before searing—moisture prevents browning and fond development.
- • Do not move the chicken in the skillet during the sear; let it sit undisturbed for 4–5 minutes per side to build a golden crust.
- • The pears should be firm and sliced just before cooking to prevent browning; if using very ripe pears, reduce cook time in the sauce.
- • Deglaze the hot pan immediately after removing the chicken to capture all the fond; use a wooden spoon to scrape up the browned bits.
- • Stir the blue cheese off heat or over very low heat to prevent it from breaking; the residual heat will melt it into a silky sauce.
- • For a lighter sauce, omit the butter; for richer, add an extra 0.5 tbsp.
- • White wine adds brightness; brandy adds depth and richness. Choose based on preference.
- • Thyme is traditional with both pears and blue cheese; do not substitute without tasting the sauce first.
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