Park Tavern Chicken Thighs with Brussels Sprouts and Pears
2 dozen Brussels sprouts
2 Bosc pears
3 strips bacon, diced
1 onion, peeled, halved, sliced
5 tbs extra-virgin olive oil, divided
kosher salt and freshly ground black pepper
6 chicken thighs, with bone and skin
kosher salt and freshly ground black pepper
2 tbs honey
2 tbs Dijon mustard
Heat the oven to 400°.
Wash the Brussels sprouts and cut off stem ends. Remove any loose or damaged outer leaves. Slice them into quarters, or halves if they're very small.
Stand the pears up and cut sides off around the core. Dice.

In a large skillet or sauté pan over medium heat, cook the diced bacon until it just begins to crisp. Add the Brussels sprouts and sliced onion to the pan along with 1 tbs of olive oil. Sprinkle lightly with salt and pepper. Cook for about 3 min, stirring frequently. Add the diced pears and continue cooking for 1 min longer. Remove the vegetables to a plate and set aside.
Season both sides of chicken thighs with salt and pepper. Add 3 tbs of olive oil to the skillet — or enough to coat the bottom of the pan — and place it over medium-high heat. Add the chicken to hot pan, skin-side down. Sear the chicken thighs for 5 to 6 min, or until skin is golden brown. Turn the chicken over and continue cooking for 2 min.
Remove the pan from the heat and add the vegetables back to the pan, arranging them around the chicken pieces. If the skillet or sauté pan is not oven-safe or if it isn't large enough, transfer the chicken and vegetables to an oiled rimmed sheet pan.
In a small bowl, combine the honey, Dijon mustard, and the remaining 1 tbs of olive oil. Brush the chicken lightly with the honey mustard mixture.
Roast for 15 to 18 min, or until the chicken reaches an internal temperature of 165 to 175°, stirring and turning the vegetables about halfway through the cooking time. Serves 6