INGREDIENTS

  • 8 bone-in, skin-on chicken thighs, patted dry

  • 1½ teaspoons freshly ground black pepper, divided

  • 1¼ teaspoons kosher salt, divided

  • 1 tablespoon olive oil

  • 2 small shallots, thinly sliced

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 1 teaspoon honey

  • 8 ounces fresh cherries, pitted and chopped (1 cup) (We like Hedelfigen)

  • ¼ cup chopped fresh flat-leaf parsley

  • 1 teaspoon chopped fresh thyme

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons balsamic glaze (recipe below)

    • 2 cups Balsamic Vinegar

    • 1/2 brown sugar

INSTRUCTIONS

BALSAMIC GLAZE: Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

  1. Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt.

  2. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

  3. Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.

  4. Serve chicken topped with balsamic glaze and cherry salsa.

| Adapted from Real Simple