The amazing depth of thyme and sweet richness of the cherry balsamic are perfect for chicken, especially when cherries are in season!
Ingredients
4 lbs Chicken, bone in with skin - Check out Local Ontario Organic Chicken from NIKU Farms on our Blog!
Robust EVOO for cooking in a cast iron pan
Marinade
4 lb Chicken, bone in with skin
2 Tbsp garlic, minced
5 Tbsp (1/4 Cup + 1 Tbsp) Black Cherry Balsamic Vinegar
2 Tbsp Greek Thyme Agrumato Olive Oil
1/2 tsp each of salt & fresh black pepper
Sauce
2 tsp garlic, minced
1 Tbsp Greek Thyme Agrumato Olive Oil
2 Tbsp Black Cherry Balsamic Vinegar
1/4 Cup dry white wine
8 oz frozen dark sweet cherries
1/2 tsp each of salt & fresh black pepper
Directions
Combine marinade ingredients together. Place the chicken in a resealable bag, and make sure you cover the chicken. Marinate for 2 to 8 hours in the fridge.
Take the chicken out of the fridge for at least 10 minutes before cooking. Pat the chicken dry on both sides. Set your oven to 375 degrees F.
With a cast iron pan, bring to medium high heat with some EVOO. Brown the chicken for 3-5 minutes each side, then remove from the pan. Wipe the majority of the juices out of the pan. Add the sauce ingredients. Let the minced garlic become aromatic before adding the Thyme Olive Oil, the white wine, and the Cherry Balsamic. Let the sauce cook down for a couple minutes, then return the chicken to the pan.
Bake in the oven for 30 minutes (depending on the size or amounts) up to an hour. KEEP AN EYE ON IT.
When finished, serve by spooning some of the roasted cherries and the sauce on top. Enjoy!
Feeds - 2 to 4 (if only doing thighs, you can do closer to 4)