Chicken Braised With Coffee And Asian Pears.

• 1 teaspoon ground cinnamon
• 1 teaspoon mustard powder
• 1 teaspoon fresh thyme
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 large chicken thighs bone in
• 1 tablespoon oil (canola, grapeseed or vegetable)
• 1 medium onion sliced in 1/4- inch slices
• 2 leeks cut in half and then in 1/4 -inch slices (use only the white and light green parts)
• 2 Asian Pears, unpeeled, cored, and cut in 1/2- inch slices
• 1/2 cup chicken broth (preferably homemade)
• 1 tablespoon butter.
• 1 teaspoon Instant Espresso powder
• 1/2 cup strong freshly brewed coffee
• 1 tablespoon creamy peanut butter

1. Directions: Preheat oven to 350 degrees F.1.tn a small bowl, combine salt, pepper, cinnamon, mustard, and Instant Espresso powder.t2.tub all over chicken thighs.3.tn an ovenproof skillet that is large enough to fit all the thighs in one layer, heat the oil over high heat, brown chicken thighs about 4 to 5 minutes on each side.4.transfer the thighs to a large plate and set aside.5.tdd onions, leeks, and the Asian pears to the skillet, lower the heat, and saute for about 10 minutes, stirring with a wooden spoon, to make sure they don't burn.6.ttDeglaze with the chicken broth and the freshly brewed coffee, scrape the brown bits from the bottom of the skillet. 7.teturn the chicken thighs with the juice from the plate to the skillet.8.tlace in the oven. Cook for 30 minutes.
2. 9.then ready to serve, arrange the thighs, onions, leeks and the Asian pears, on a large platter. Stir in butter and peanut butter to the pan juices, and pour over the top. Sprinkle the fresh thyme over the chicken. Serve with wild or brown rice pilaf.

ground cinnamon, mustard powder, thyme, kosher salt, freshly ground black pepper, chicken thighs, oil, onion, leeks, asian pears, chicken broth, butter, espresso powder, coffee, peanut butter

Taken from food52.com/recipes/10939-chicken-braised-with-coffee-and-asian-pears (may not work)