Baked Chicken Thighs with Balsamic Cherry Pan Sauce

  • Yield: 4 servings


1 1/2pounds boneless, skinless chicken thighs
2tablespoons extra-virgin olive oil, divided
3tablespoons balsamic vinegar, divided
1/2teaspoon sea salt (plus more to taste)
1/2-- poultry seasoning
2-- medium shallots, finely chopped
1/2cup dried cherries
3/4cup low-sodium chicken broth
2tablespoons finely chopped fresh parsley
1tablespoon finely chopped fresh thyme


  1. Preheat the oven to 400F. Toss the chicken thighs with 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, ½ teaspoon sea salt, and poultry seasoning in a 9×13-inch glass baking dish. Arrange the thighs in an even layer in the dish. Cover loosely with a sheet of parchment paper and bake for 15 minutes. Remove parchment and continue baking for another 20 minutes or until the thighs are cooked through and golden brown.
  2. Meanwhile, make the sauce: heat the remaining tablespoon of oil in a small pot over medium heat. Add the shallots and sauté for 3-5 minutes until tender. Add the dried cherries, chicken broth, and remaining 2 tablespoons vinegar. Simmer over medium-high heat for 4-5 minutes until the sauce has reduced and thickened. Stir in the parsley and thyme. Season to taste with salt.
  3. Serve the sauce spooned over the baked chicken thighs.

Reprinted with permission from Hallie Klecker's The Pure Kitchen (Pure Living Press, 2011),