Roasted Black Cherry Balsamic Chicken

• Gluten free

• Meat

  • 5 Chicken thighs

• Produce

  • 8 oz Black cherries, frozen dark sweet
  • 2 tbsp Garlic
  • 3 Garlic cloves

• Condiments

  • 7 tbsp Black cherry balsamic vinegar

• Baking & Spices

  • 1 Black pepper
  • 1 Black pepper, freshly ground
  • 2 Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on savoryspicerack.com

Description

Ingredients

• 5 chicken thighs (I use thighs with the bone and skin)
• Marinade:
• 2 tablespoons finely chopped garlic
• 5 tablespoons black cherry balsamic vinegar (or regular balsamic vinegar)
• Kosher Salt
• Black Pepper
• Sauce:
• Olive Oil
• 3 to 5 garlic cloves finely chopped
• ⅛ cup black cherry balsamic vinegar (or regular balsamic vinegar)
• ¼ cup dry white wine
• 8 ounces of frozen dark sweet black cherries
• Kosher Salt
• Freshly ground black pepper
• Optional Extra Sauce For Garnish:
• 16 ounce bag of frozen dark sweet cherries
• 2 garlic cloves finely chopped or pressed with garlic press
• ½ cup dry white wine ¼ cherry balsamic vinegar
• 1 tablespoon dry white wine
• 1 teaspoon cherry balsamic vinegar
• Salt and Pepper to taste

Directions

• First marinate the chicken.
• Start by poking holes in the chicken. Or scoring the skinless side of the chicken (You do this by by making a number of shallow cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.)
• Salt and pepper both sides of the chicken.
• Place the chicken, marinade garlic, and balsamic vinegar in a ziploc bag. Make sure that the vinegar and garlic is completely covering the chicken. Marinate the chicken for 2 to 8 hours (I usually let my chicken marinate overnight for about 8 hours.)
• When ready to cook the chicken, take the chicken out of the marinade, salt and pepper both sides of the chicken.
• 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 stove top 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. Discard the residual grease that is left in the pan.
• Add the garlic to the pan and left the hot pan heat the garlic for a few seconds.
• Then, Add the other marinade ingredients (wine, cherries, and balsamic vinegar), and 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 optional sauce for garnish.
• Place of the garnish sauce ingredients (excluding the tablespoon of dry white wine, and teaspoon of balsamic vinegar) in a medium saucepan.
• Bring the mixture to a boil, then turn the heat down to medium low.
• Cook the mixture for about 8 to 10 minutes or until the the sauce thickens, and the cherries have broken down a bit.
• Salt and pepper the sauce to taste.
• 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. (This prevents the hot pan from causing your sauce to evaporate.)