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
- 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.
- 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.
- Serve the sauce spooned over the baked chicken thighs.
Reprinted with permission from Hallie Klecker's The Pure Kitchen (Pure Living Press, 2011), www.dailybitesblog.com