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.