Fresh Cherry and Herbs Chicken
A variety of herbs give this chicken dish it amazing flavor. Lots of fresh cherries and almonds push it over the top. This chicken dish is savory, sweet and crunchy all at the same time.
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 cups cherries, pitted and halved
- 1/8 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 2 teaspoons cinnamon
- 2 tablespoons dried tarragon
- 1 teaspoon ground ginger
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound free-range, organic chicken thighs
- 1 cup sliced almonds
- Freshly ground black pepper, to taste
Add 1 tablespoon olive oil to a large sauté pan over medium heat.
Stirring occasionally, cook the shallots until translucent (3-4 minutes).
Add the cherries, vinegars, cinnamon, tarragon and pepper.
Turn heat down low and simmer for 10 minutes.
Meanwhile, heat another pan over medium-high heat with the remaining tablespoon of fat.
Add the chicken and cook until done (about 12 minutes), turning once.
Heat up a small sauté pan and add the almonds.
Cook the almonds, constantly shaking the pan, until they are lightly toasted and you can smell them.
Divide the chicken among dinner plates.
Pour the sauce over the chicken and garnish with the sliced almonds.