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Baked Chicken Thighs with Pears & Hazelnut Crust

A photo taken from above of a white plate with baked chicken thighs with a pear and hazelnut crust, broccoli and a baked potato on it.

A massive shout out to Mike & Pat Smith for sending us yet another delicious recipe! We love to see our customers enjoying their wood fired cooking and getting adventurous with different dishes. Give this tasty little number a go in your wood fired oven and we guarantee happy tums!

Serves 2


  • 4 chicken thighs, skin on.
  • 1 large onion, peeled & cut into wedges
  • 15g unsalted butter
  • 1/2 tbsp olive oil
  • Salt & pepper to taste
  • 2 just ripe Conference pears, cored & quartered (no need to peel)
  • 100ml Perry, pear cider.

For the crust

  • 4 tbsp whole hazelnuts
  • Good handful of fresh flat leaf parsley
  • 2 garlic cloves
  • Sea salt & pepper
  • 1tbsp olive oil
  • 1tbsp calvados or brandy

Heat up oven to maximum temperature (450 degrees C), push fire to back of oven.

Place frying pan in oven for approx 40 to 60 seconds. Add butter and olive oil and return to oven to heat. Season the chicken thighs with salt & pepper and add to frying pan and brown on both sides until golden brown. Remove chicken from frying pan and place in cooking pan or oven proof dish. (The dish needs to be big enough to hold the chicken in a single layer). Add the onion wedges and quartered pears to the frying pan and cook in the oven for about 4 minutes, just to get a little colour.

Add the onions and pears to the cooking dish, placing some under the chicken and some around it. Add the Perry cider to the frying pan and deglaze by bringing the the cider to the boil. Pour over the chicken and cook in the oven for round 45 minutes (your oven should be around 200c by this time), until the chicken is cooked and the pears are tender and slightly caramelised.

To make the hazelnut crust, put all the ingredients into a small food blender and chop into a course paste.

When the chicken has around 10 minutes left to cook, spread the paste over the chicken thighs. Return to the oven until the chicken is cooked through, the cider reduced and the pears tender, serve immediately.

We served with a baked potato that had been in the oven since pushing the fire to the back.

If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at – we’d love to see what you’ve been cooking up!