Pepper-Crusted Chicken Thighs with Cherry Balsamic Thyme Onions
1 hour
Serves: 4
This 5-ingredient recipe was created by Jennifer D. and was selected as the winning recipe in the Just Bare® Just 5 Cooking Challenge in 2011.
Ingredients
- 6 to 8 (20 ounces) Just Bare 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
Instructions
- 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.
- 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.
- 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. Cook to internal temp of 165°F.
- Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.