The sweetness of pears with the richer dark meat of chicken legs is amazing. Teamed up with harvest red grapes and end-of-season fresh sage, you’ve got a simple stove-top dinner that’s ready in less than an hour. Cook up a pot of fragrant jasmine or basmati rice while the chicken is braising.
Season chicken legs with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Add chicken; cook for 10 to 12 minutes or until golden brown. Remove from heat to a shallow dish. Pour off all but 1 tablespoon fat.
Add butter, brown sugar, pears, grapes, and leeks to skillet. Cook and stir over medium heat for 5 minutes.
Stir in cider, scraping up any browned bits in bottom of skillet. Return chicken pieces (with any accumulated juices) to skillet. Simmer mixture, loosely covered with foil, for 20 to 25 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F.
Stir in half-and-half and sage.
Sweet-tart apples may be substituted for the pears. Green grapes may be substituted for the red grapes.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients.
Serve chicken with fruit and sauce over hot cooked rice.