Roasted Cherry Balsamic Chicken
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Roasted Cherry Balsamic Chicken
Category
Meat and Poultry
Ingredients
- 5 chicken thighs
- 4 garlic cloves, finely chopped, divided
- 5 tablespoons + 1/8 cup Fustini's Traverse City Cherry balsamic, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1 cup dry white wine, divided
- 24 oz frozen cherries (or fresh when available!)
- fresh parsley, chopped, for garnish
Ingredients
Directions
- In a Ziploc bag, combine 2 tablespoons garlic, and 5 tablespoons 0f balsamic to the bag. Salt and pepper both sides of chicken pieces and add them to the marinade bag. Marinate 2-8 hours.
- When ready to cook the chicken, take the chicken out of the marinade. Set the chicken aside for at least 10 minutes to allow the chicken to have an even temperature and to prevent overcooking parts of the chicken. While the chicken is sitting. Preheat the oven to 375 degrees. Start getting an oven-safe pan hot on a stovetop using medium-high heat.
- Once the pan is hot, add a few drizzles of olive oil to the pan. Once the oil is hot add the chicken to the pan. Brown the chicken on both sides for about 3 to 5 minutes. Once the chicken is browned turn the heat off. Remove the chicken from the pan. Add the garlic to the pan and let the hot pan heat the garlic for a few seconds. Add 1/8 cup of balsamic, 1/4 cup of wine, and 8 oz of cherries. and the chicken into the pan.
- Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees when a food thermometer is inserted into the chicken.
- While the chicken is cooking you can make your sauce for garnish. Place the remaining cherries, the remaining garlic, wine, and vinegar in a medium saucepan. Bring the mixture to a boil and then turn the heat down to medium-low.
- Cook the mixture for about 8 to 10 minutes or until the sauce thickens, and the cherries have broken down a bit. When the chicken is cooked, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven. Serve chicken with additional sauce poured over. Garnish with parsley.
Recipe Note
Take roasted chicken to the next level! Adapted from savoryspicerack.com.