Cherry Rosemary Baked Chicken

I used to have a big-time aversion to fruit in savory dishes. I don’t know where or when along the way I changed my mind. However, I am delighted I did. This Cherry Rosemary Baked Chicken is a recipe I saw in a Swiss cooking magazine and I could not wait to try it.

The original recipe included a side dish of celery flavored rice. That sounds delicious. However, I was too hot and lazy to make it. Additionally, the Swiss version featured bone-in chicken thighs. I used the boneless version. Those are what I had on hand.

The chicken thighs are coated in rosemary, salt, and pepper combo. My go tos are a coarse grain kosher salt and freshly ground black pepper. While the rub is doing its magic, make the sauce. I should mention at this point, you need to pit the cherries. You can do this task the night before or give those rosemary rubbed thighs a bit more flavor time and pit them afterward.

Let’s make this!

So here we go. To create this Cherry Rosemary Baked Chicken, first, saute the chicken thighs in olive oil until they are cooked on both sides. They still can be pink in the middle. Remove them from the pan and transfer to a casserole dish.

Then add the shallots and garlic and more fresh rosemary to the pan and briefly cook. Add the cherries, a pinch or two of sugar and some balsamic vinegar, tossing everything together. Pour the chicken stock into the pan and bring to a boil. Turn down the heat and let everything simmer for a few minutes.

Pour the mixture over the chicken thighs in the casserole dish. Place in the oven and bake at 350F for 25-30 minutes and done.

This Cherry Rosemary Baked Chicken is a stunner by itself. However, if you feel the need for a carb, brown rice or quinoa would complement it well.

5 from 1 vote

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Cherry Rosemary Baked Chicken

Course Dinner

Cuisine American, German, swiss

Keyword baked chicken, Cherries, cherry chicken, Chicken, Chicken thighs, Rosemary, rosemary chicken

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 8 boneless chicken thighs
• 2 tablespoons fresh rosemary finely chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic finely chopped
• 2 shallots peeled and cut into thin rings
• 2 tablespoons fresh rosemary roughly chopped
• 10 oz cherries pitted
• 1 tablespoon sugar
• 3.5 tablespoons balsamic vinegar
• 1 ⁄2 tablespoon corn starch
• 3.5 tablespoons chicken broth

Instructions

1. Place the chicken thighs in a wide bowl.
2. Mix the rosemary, salt, and pepper together.
3. Rub the chicken thighs with the mixture and set aside for 10 minutes.
   
4. Heat the oil in a large non-stick skillet.
5. Sauté the chicken on both sides for approximately 4-5 minutes on each side.
   
6. Remove from the pan and transfer to a casserole dish.
   
7. Preheat the oven to 350 degrees F.
8. Add the garlic, shallots, and rosemary to the pan and sauté for 3 minutes.
   
9. Add the cherries and cook briefly.
10. Sprinkle sugar over the mixture. Add the vinegar.
    
11. In a small bowl, whisk together the cornflour with the stock. Add it to the mixture and bring to a boil,.
12. Pour the mixture over the chicken.
    
13. Place in the oven and bake for 25-30 minutes.
14. Remove from oven and serve with rice, quinoa, or egg noodles.

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