INGREDIENTS:
- 1 tbsp olive oil
- 4 skinless, bone-in chicken thighs (6 oz each)
- 1/2 tsp salt, divided
- 1/2 tsp freshly ground pepper, divided
- 3 shallots, thinly sliced
- 1/8 tsp ground cardamom
- 1/2 cup dry fruity red wine (such as pinot noir)
- 1 cup chicken stock
- 3 tbsp balsamic vinegar
- 2 tbsp cherry jam
- 1/2 lb fresh cherries, pitted and halved
- 2 tbsp chopped, lightly toasted pistachios
DIRECTIONS:
1. Preheat oven to
400°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
Sprinkle chicken with 1/4 tsp each salt and pepper and place, top-side down, in
pan.
2. Sear chicken
without moving in pan until deeply browned and cooked almost halfway through,
10 minutes. Flip chicken and transfer to oven; bake until just cooked through,
an additional 10 minutes.
3. Remove chicken
from the oven and transfer to a plate, draining all but 1 tablespoon of the pan
drippings. Add shallots, remaining salt and pepper, and cardamom to pan and
cook on the stove over medium heat, stirring, until shallots are translucent,
about 3 minutes.
4. Add wine, stock,
vinegar, and jam; bring to a boil. Reduce heat to medium and cook until reduced
by half, about 10 minutes.
5. Stir cherries into
sauce and return chicken to pan. Reduce heat, cover, and simmer until sauce
thickens slightly, about 5 minutes. To serve, spoon equal amounts of sauce over
each piece of chicken and sprinkle with 1/2 tablespoon pistachios.
MAKES 4 SERVINGS. Per
serving: 410 cal, 13 g fat (2.5g sat), 32g carbs, 530 mg sodium, 2 g fiber, 38
g protein
Link to the original recipe --> http://recipes.rodale.com/Recipe/pan-seared-chicken-thighs-with-balsamic-cherry-sauce.aspx
