Tex-Mex Eggs
Baked Chicken Thighs with Balsamic Cherry Pan Sauce
This elegant but incredibly easy-to-make chicken dish is pretty much foolproof, but you’d never know it from the rich flavors.
Ingredients
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1 1/2 pounds boneless, skinless chicken thighs
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2 tablespoons extra-virgin olive oil, divided
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3 tablespoons balsamic vinegar, divided
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1/2 teaspoon sea salt (plus more to taste)
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1/2 poultry seasoning
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2 medium shallots, finely chopped
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1/2 cup dried cherries
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3/4 cup low-sodium chicken broth
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2 tablespoons finely chopped fresh parsley
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1 tablespoon finely chopped fresh thyme
Instructions
- 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 9x13-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
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