Black Cherry & Shallot Roasted Chicken Thighs

This one pan meal is easy and full of juicy flavor. It reminds me of BBQ chicken during the months when rain keeps me from outside grilling. The additional sauce is optional, but I encourage you to make it because woweee is it good!

Shallot Olive Oil
Black Cherry Balsamic Vinegar
Cherrywood Smoked Salt

Ingredients

5 chicken thighs (I use thighs with the bone and skin)
Chopped fresh parsley for garnish (I love this final step. Adds delightful freshness!)

Marinade

2 tablespoons finely chopped garlic
1 tablespoon Shallot Olive Oil
5 tablespoons black cherry balsamic vinegar (or regular balsamic vinegar)
2 teaspoons Cherrywood Smoked Salt
1-2 teaspoons 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

Garnish (optional)

16 ounce bag of frozen dark sweet cherries
2 garlic cloves finely chopped or pressed with garlic press
½ cup dry white wine
¼ cup Black Cherry balsamic vinegar
Salt and Pepper to taste (add more depth with more Cherrywood Smoked Salt here)

Preparation

Marinate the chicken

Poke holes or score the chicken, for better absorption of the marinade into the meat. Salt and pepper both sides of the chicken.

Place the chicken and marinade ingredients in a ziploc bag to completely cover the chicken. Marinate for 2 to 8 hours (Whenever possible, I like to marinate overnight.)

On the Stove

Preheat the oven to 375°. Heat an oven safe pan to hot on a stove top using medium high heat. Take the marinated chicken out of the bag, salt and pepper both sides of the chicken.

Once the pan is hot, add a few drizzles of shallot olive oil to the pan and brown the chicken in the pan on both sides for about 3 to 5 minutes.

Once browned turn the heat off and remove chicken from the pan. Discard the residual oil in the pan. Add the Sauce garlic to the pan and let the hot pan heat the garlic for a few seconds. Then add the other Sauce ingredients (wine, cherries, and balsamic vinegar) and stir, finally returning the chicken to the pan for the oven step.

In the Oven

Place the pan in the oven and bake uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165°.

Remove the cooked chicken from the oven. Serve immediately over mashed white or sweet potatoes, or a rice pilaf, smothered in the black cherry garnish (optional) and accompanied by sauteed spinach or other favorite greens. Garnish with fresh parsley.

Garnish (optional)

While the chicken is cooking in the oven you can make the optional garnish.
Place the garnish ingredients 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 sauce thickens, and the cherries have broken down a bit.
Salt and pepper the sauce to taste.