RecipeCastle

How I Finally Nailed Cherry Chicken with Balsamic Rosemary Glaze

How I Finally Nailed Cherry Chicken with Balsamic Rosemary Glaze
Prep
10 min
Cook
30 min
Total
70 min
Serves
4
Calories
350 kcal
Carbs
25.00 g

Ingredients

  • 4 pieceschicken breasts ((or use 4 chicken thighs; adjust cooking time))
  • 1 teaspoonsea salt
  • 3 tablespoonschicken broth (plus 1 teaspoon lemon juice)
  • 1 tablespoonhoney
  • 1/4 cupolive oil
  • 1 largeshallot ((finely chopped))
  • 2 clovesgarlic ((finely chopped))
  • 3 sprigsfresh rosemary
  • 1 cupcherries ((pitted and halved))
  • —Freshly ground black pepper ((to taste))

Instructions

  1. 1

    Preheat the oven to 400°F.

  2. 2

    In a small bowl, whisk together sea salt, chicken broth, honey, olive oil, shallots, and garlic.

  3. 3

    Place the chicken and marinade into a large ziplock bag. Let it rest at room temperature for about 30 minutes, or marinate in the refrigerator for several hours (or overnight).

  4. 4

    Pit and halve the cherries, set aside with the rosemary sprigs.

  5. 5

    Pour the chicken and marinade into a baking dish, spreading the chicken in an even layer.

  6. 6

    Tuck the cherries around the chicken and nestle the rosemary sprigs between the pieces.

  7. 7

    Bake for 20 minutes for chicken breasts. If using thighs, bake for 40 minutes, covering the dish with foil halfway through.

  8. 8

    Remove from the oven and spoon some of the pan sauce over the chicken. Increase heat to 450°F and bake an additional 10 minutes to caramelize the glaze.

  9. 9

    To serve, discard the rosemary sprigs and spoon the roasted cherries and glaze over the chicken.