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
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.
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt.
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.
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.
Serve chicken topped with balsamic glaze and cherry salsa.
| Adapted from Real Simple