Wednesday, September 23, 2020

Skillet Chicken Thighs with Balsamic Glaze and Fresh Cherry Salsa


I realize that title is quite a mouthful, but it’s also very descriptive, so I find it useful! I got the recipe from Real Simple. This was my first time using storebought balsamic glaze (instead of reducing balsamic vinegar over low heat), and it is such a time saver! And it’s delicious, too. 

The recipe called for bone-in, skin-on chicken thighs, and while that would be delicious, our family just doesn’t want to deal with bone, so I got some boneless, skinless upper thighs; you could do chicken breasts too, and just adjust the cooking time slightly. I also forgot to chop the cherries, but the salsa was fantastic nonetheless! I’d use it as a side for other dishes too in the summer. I loved the originality of this dish, and all the flavors paired together surprisingly well. The Engineer liked it as well, but the Little Prince was bitterly disappointed that the cherries on his plate were not the maraschino cherries he had envisioned. I served this with a simple side of arugula and potatoes with pesto. 

8 bone-in, skin-on chicken thighs (or your favored cut), patted dry 
1 ½ tsp. freshly ground black pepper, divided 
1 ¼ tsp. kosher salt, divided 
1 Tbsp. olive oil 
2 small shallots, thinly sliced 
1 Tbsp. fresh lemon juice 
 1 tsp. honey 
8 oz. fresh cherries, pitted and chopped 
¼ cup chopped fresh flat-leaf parsley 
1 tsp. fresh thyme 
2 Tbsp. lactose-free butter, melted 
2 Tbsp. bottled balsamic glaze 

 Preheat oven to 400 °F. 

Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes. 

Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl. 

Serve chicken topped with balsamic glaze and cherry salsa.

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