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Ingredients
- 8 bone in chicken thighs, about 5 ozs each
- salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup cherry preserves
- 1 16 oz can unsweetened tart cherries packed in water, drained
Details
Servings 4
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
1. Preheat oven to 350 degrees. Trim excess fat from chicken and season on all sides with salt and pepper. Melt butter with oil in a large skillet over medium high heat. Place flour in a bowl: add chi8cken , turning to coat. Shake off excess and place chicken, skin side down, in skillet. Discard leftover flour. Cook chicken until golden brown, about 7 minutes. (If skillet is too small, cook in batches.) Transfer to a large baking dish, skin side up. Bake until meat near bone shows no traces of pink, about 25 minutes.
2. Pour off fat from skillet and return skillet to medium-high heat. Add wine and cook, stirring to pick up any browned bits on bottom, until liquid is reduced by half, about 2 minutes. Add broth, increase heat to high and boil rapidly until reduced and thickened, about 2 minutes. reduce heat to midium-high; stir in preserves. Cook, stirring often, until thickened and glossy, about 5 mi8nutes. Stir i8n cherries and cook until warmed through, about 5 minutes/ Season with salt and pepper.
3. Arrange chicken on plates or on platter. Spoon cherry sauce on top and serve warm.
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