Ingredients
Equipment
Method
Sear the Chicken
- Heat olive oil and butter in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-6 minutes, until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. Transfer to a plate.
Sauté Aromatics
- In the same skillet, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
Add Cherries & Sauce Ingredients
- Stir in the cherries, balsamic vinegar, honey, Dijon mustard, and chicken broth. Let simmer for 3-4 minutes, scraping the bottom of the pan to deglaze.
Simmer with Chicken
- Return the seared chicken thighs to the skillet, nestling them into the sauce. Sprinkle with fresh thyme and let simmer for 10-12 minutes until the chicken is fully cooked.
Nutrition
Notes
Leftovers & Storage
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in a skillet over low heat with a splash of broth.
Freeze: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over low heat with a splash of broth.
Freeze: Freeze for up to 2 months; thaw overnight in the fridge before reheating.