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Wood Fired Chicken Thighs with Turnips and Pears

A picture of a black cooking pot with a tea towel resting on the side of it. Inside the pot are four wood fired chicken thighs that have been cooked with turnips and pears. A bay leaf rests on top of the chicken, right in the centre of the pot.

Make the most of some amazing seasonal ingredients with this delicious ‘one pot wonder’. The pears and turnips form a savoury compote that’s full of flavour and the dry heat in your oven will give you delicious crispy skin on the chicken! The perfect wood fired comfort food for a winter’s evening.

You’ll Need

  • 4 chicken thighs
  • 1 red onion, finely sliced
  • 2 pears, peeled, cored and chopped
  • 2 turnips, peeled and chopped
  • 4 cloves of garlic, crushed
  • 1 bay leaf
  • 225ml white wine
  • ½ a bunch of thyme, leaves picked


Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.

Next, heat a good lug of olive oil in a heavy bottomed, high heat casserole and season with salt and pepper. Once hot, add your chicken thighs skin side down and cook for around 12 minutes or until the skin is beginning to brown.

Then, remove your chicken thighs from the pan and set to one side, skin side up. Don’t worry if your skin isn’t looking perfectly crispy yet, the thighs will be going back in the oven soon!

Add your onions, pears, turnips and bay leaf to the pan and season again. Return to the oven and cook for a further 15-20 minutes or until your vegetables begin to soften and start to colour slightly- checking occasionally and stirring.

Once your vegetables have softened and slightly browned, return your chicken to the pan, skin side up along with the white wine and two thirds of the picked thyme.

Then, pop your pan back into your wood fired oven and cook for a further 20 minutes until nearly all the wine has evaporated and the vegetables have begun to form a compote.

Remove from your wood fired oven and sprinkle with the remaining picked thyme and serve.

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