Roasted Chicken with Toasted Pear-Thyme Sauce, Creamy Garlic White Beans and Seared Brussels Sprouts

Name: Roasted Chicken with Toasted Pear-Thyme Sauce, Creamy Garlic White Beans and Seared Brussels Sprouts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skin-on chicken thighs; 1 large ripe but firm pear; 3 cups cooked white beans; 14 oz Brussels sprouts; 1 medium yellow onion; 6 cloves garlic; 1 cup chicken broth; 1/3 cup heavy cream; 2 tsp Dijon mustard; 2 tbsp fresh thyme; 1 1/2 tsp sweet paprika; 3 tbsp olive oil; 1 1/2 tbsp butter; 1 tbsp apple cider vinegar; 1 1/4 tsp salt; 1 tsp black pepper; 1/4 cup water

An original roasted chicken recipe with balanced, autumn-inspired flavors: golden chicken, a silky roasted pear and thyme sauce, creamy garlic white beans, and Brussels sprouts seared until tender and caramelized.

20 minPrep

40 minCook

60 minTotal

4Servings

High ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g boneless skin-on chicken thighs (also puedes usar pechuga, ajustando the tiempo)
180 g ripe but firm pear (without core and diced)
480 g cooked white beans (escurridas and enjuagadas si son of bote)
400 g Brussels sprouts (cut por the mitad)
120 g yellow onion (en pluma fina)
18 g garlic (4 cloves chopped and 2 whole)
240 ml chicken broth (divided)
80 ml heavy cream (for the sauce and the alubias)
10 g Dijon mustard (for profundidad of sabor)
6 g fresh thyme (solo the leaves, divided)
4 g sweet paprika (for the chicken)
45 ml olive oil (divided)
20 g butter (for the sauce)
15 ml apple cider vinegar (equilibra the sauce)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
60 ml water (si hace falta for ajustar the textura of the sauce)

Nutrition facts

per serving

615 kcal

Calories

40 g

Protein

31 g

Carbs

38 g

Fat

9 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
1. Preheat the oven to 220°C / 425°F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven-safe skillet.
2
2. Season the chicken with 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the fresh thyme. Rub well to coat evenly.
3
3. On the same tray, add the diced pear, onion, and the 2 whole garlic cloves. Drizzle with 1 teaspoon olive oil and a pinch of salt, tossing lightly.
4
4. Roast the chicken with the pear, onion, and garlic for 25 to 30 minutes at 220°C / 425°F, or until the chicken is cooked through and golden.
5
5. Meanwhile, heat a medium saucepan over medium heat with 1 tablespoon olive oil. Add the 4 chopped garlic cloves and cook for 30 seconds without letting them burn.
6
6. Add the white beans, 120 ml / 1/2 cup chicken broth, 40 ml / 2 1/2 tbsp heavy cream, 1/4 teaspoon salt, and a little black pepper. Cook for 6 to 8 minutes, lightly mashing some of the beans to create a creamy texture.
7
7. Keep the beans over low heat and stir occasionally. If they become too thick, add a splash of the remaining chicken broth.
8
8. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the halved Brussels sprouts, a pinch of salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until golden and tender.
9
9. When the chicken is done, transfer it to a plate and let it rest for 5 minutes. Move the roasted pear, roasted onion, and roasted garlic cloves to a blender or tall container.
10
10. Add 120 ml / 1/2 cup of the remaining chicken broth, the butter, the rest of the heavy cream, Dijon mustard, apple cider vinegar, and the remaining thyme to the blender. Blend until smooth. If the sauce is too thick, add the water little by little.
11
11. Pour the pear-thyme sauce into a small skillet or saucepan and cook for 2 minutes over medium heat, tasting and adjusting with the remaining salt and black pepper if needed.
12
12. Serve a base of creamy garlic white beans, place the chicken on top, and spoon over the warm roasted pear-thyme sauce. Serve with the seared Brussels sprouts on the side.

Chef tips

For crispier skin, sear the chicken skin-side down for 2 to 3 minutes in an oven-safe skillet before roasting. The pear should be ripe but firm so it adds sweetness without falling apart too much.

Substitutions

You can substitute the white beans with cannellini or other cooked white beans. The cream can be replaced with an unsweetened plant-based alternative for a dairy-free version, and chicken thighs can be swapped for breast meat or boneless leg meat with adjusted cooking time.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon