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