Pepper-Crusted Chicken Thighs

By Alqualonde

Ingredients

• 6 to 8 (20 ounces)Boneless Skinless Chicken Thighs
• 2-1/2 teaspoons coarse salt
• 1 tablespoon freshly ground pepper
• 3 tablespoons olive oil
• 2 medium white onions, halved, thinly sliced
• 1/2 cup dried cherries
• 2 tablespoons balsamic vinegar
• 7 sprigs fresh thyme

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

1. Rub chicken with 1-1/2 teaspoons salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Place chicken in skillet; cook 3 minute or until golden brown. Turn; cook about 3 minutes longer. Remove from skillet to a plate; set aside.
2. Add remaining 1 tablespoon oil to skillet; reduce heat to medium. Add onions and remaining 1 teaspoon salt. Cook about 15 minutes, stirring occasionally, until lightly golden brown.

3. Meanwhile, cover cherries with 1/2 cup water; let stand until onions are browned. Stir in balsamic vinegar and cherries with water. Add 5 thyme springs and nestle chicken on top of onions. Reduce heat to medium-low; cover skillet. Cook chicken about 20 minutes or until tender and no longer pink in center.

4. Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.