Balsamic Pear and Chicken Skillet

From the garden

• 2 large firm-ripe pears, cored and cut into eighths
• 1 large shallot, thinly sliced
• 3 sprigs fresh thyme or rosemary

From the pantry

• 1½ lb boneless, skinless chicken thighs
• 3 tbsp balsamic vinegar
• ½ cup chicken stock
• 1 tbsp honey
• 2 tbsp butter
• 1 tbsp olive oil
• 2 oz crumbled goat cheese (optional)
• salt
• black pepper

1. Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high and cook the thighs 5–6 minutes per side, until deeply golden and 165°F inside. Move to a plate.
2. Melt 1 tablespoon of the butter in the same pan and lay in the pear wedges cut-side down. Cook 2–3 minutes per side, without crowding, until caramelized at the edges but still holding their shape. Add them to the chicken plate.
3. Drop the heat to medium, add the shallot and herb sprigs, and cook 1–2 minutes until softened. Pour in the balsamic, stock, and honey, scraping up the browned bits, and simmer 2–3 minutes until reduced and syrupy enough to coat a spoon.
4. Return the chicken and pears with any juices, spooning sauce over, and warm through 1–2 minutes. Swirl in the last tablespoon of butter off the heat for gloss.
5. Pull the herb stems, scatter with goat cheese if using, and serve — a pile of bitter greens or mashed potatoes alongside rounds it out.