Balsamic Cherry Chicken Thighs

Enjoy the best of summer and cherry season in an unexpected recipe. The sweetness of the cherries combined with the tartness of the balsamic marry for a delicious thick sauce perfectly paired with a crispy, pan-seared chicken thigh. The only thing that can make this dish better is placing it on top buttery mashed potatoes.

YIELDS: 4 servings TIME: 1 HOUR

INGREDIENTS:

• 4 bone-in chicken thighs with skin (patted dry)

• 12 fresh dark cherries, pitted and halved

• 1 shallot finely minced

• 2 garlic cloves finely minced

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• 2 tsp soy sauce

• 1/4 cup water

• 1 tbsp olive oil

• Salt & Pepper

• Chives minced for garnish

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees F.

2. Pat dry chicken thighs and season on both sides with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat.

4. Carefully place chicken thighs skin-side down. Sear for 6-8 minutes until golden brown, then turn over in skillet for 2-3 minutes.

5. Place chicken thighs on a rack in a baking sheet and bake for 25 minutes.

6. In the same skillet, reduce heat to medium-low.

7. Sauté shallots and garlic in remaining chicken bits until shallots are translucent.

8. Once cooked down, add cherries, balsamic, honey, soy sauce, and water to pan. Stir until incorporated together.

9. As it simmers a thick sauce should form.

10. With a spatula or wooden spoon, gently smash some of the cherries.

11. Once chicken has finished baking and has reached a 165 degrees internally, remove from oven and place back into the skillet with the sauce.

12. Gently turn the chicken thighs over coating in the sauce.

13. To plate, spoon mashed potatoes and spread out evenly. Place chicken thigh on top, spooning cherry sauce on top. Garnish with a heavy hand of chives.

LK'S FAMOUS MASHED POTATOES