If you’re looking for an easy dinner that will allow you to enjoy what’s in season, then you will absolutely enjoy my Balsamic Cherry Braised Chicken. This is a one skillet chicken dish that takes minimal time to make and it pairs well with yellow rice or a harvest salad.
This recipe and post is sponsored by my friends at SuperFresh Growers.
The great thing about this dish is that it uses a minimal amount of ingredients. You essentially are just marinating the chicken in everything except for the cherries, braising the chicken on the stove, then adding the cherries and remaining marinade to the dish before finishing it in the oven.
Let’s Talk Cherries
When it comes to cherries, I become a bit of a snob. Especially right now that I’m pregnant, I have truly learned that not all cherries are created equal. My favorite cherries are from SuperFresh Growers. The difference that they provide is pretty obvious. Their cherries are large and sweet. That means that they are perfect for enjoyment alone as a snack and because they tend to be a bit larger, you don’t need to consume as many.
Dark Sweet Cherries
For this recipe, I use Dark Sweet Cherries. Their flavor profile is sweet with a mildly acidic finish, they have a firm bite with a crunch.Print
4–5 Chicken Thighs (with skin still on)
4c Cherries (pitted)
1/2c Balsamic Glaze
1/4c Extra Virgin Olive Oil
3 Sprigs of Rosemary
1tsp Onion Powder
In a bowl or freezer bowl, mix balsamic, olive oil, salt, pepper, onion powder, and diced rosemary leaves from one rosemary sprig.
Add chicken thighs to the bowl or freezer bag and completely cover each thigh.
Let chicken thighs marinate for at least 30 minutes.
Preheat oven to 400 degrees.
In a skillet, heat about 2tsp of oil of choice.
Once skillet is hot, add chicken thighs skin down so they are not touching.
Flip each thigh after about 4 minutes, and cook for another 3 minutes.
Add cherries to the skillet to surround the chicken thighs and top with remaining balsamic marinade.
Add 2 sprigs of rosemary to the the top of the cherries.
Place a cover over the skillet and place in the oven for 15 minutes.
After 15 minutes, take the cover off of the skillet and cook for another 10 minutes.
Take out of the oven and serve immediately.
I like to serve over a bed of yellow rice.