Pan-Roasted Chicken Thighs with Apples and Cherries
There are many reasons to love this time of year and fresh cherries are at the top of the list! Cherry-lovers everywhere know the excitement of walking into the supermarket and finally seeing beautiful, plump cherries for purchase. It’s a wonderful thing!
Cherries are great in salads and desserts but don’t overlook them for the main course. This recipe for Pan-Roasted Chicken Thighs with Apples and Cherries will knock your cherry-lovin’ socks off! The sweetness of the fruit is released and intensified during cooking and is simply amazing on top of pan-roasted chicken thighs.
You can substitute chicken breasts in place of thighs in this recipe if you’d like. Chicken thighs contain dark meat that makes them incredibly flavorful and compliments the apple and cherry mixture wonderfully. However, if you just aren’t a fan, feel free to make the swap.
- 1 tbsp butter
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- 4 chicken thighs
- 2 apples peeled and thinly sliced
- 1/2 cup cherries pitted
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/2 tsp fresh thyme
- 1/2 cup chicken stock
- In a large cast iron skillet, melt butter and add olive oil. Add chicken thighs, sprinkled with salt and pepper, to the skillet skin-side down. Cook for 12 minutes, flipping once. Remove from skillet and set aside. Pour off all but 2 tbsp of fat from the skillet.
- In a large mixing bowl, add apples, cherries, sea salt, red pepper flakes and fresh thyme. Mix together with a wooden spoon.
- Add the apple cherry mixture into the same skillet. Add chicken stock and cook for 2-3 minutes or until apples begin to soften.
- Place chicken thighs back into the skillet with apple cherry mixture. Place skillet into the oven at 475 degrees for 15-20 minutes.
How will you be serving up cherries during the cherry season? Be sure to visit the Chelan Fresh website for loads of amazing cherry recipes!