Pepper-crusted chicken thighs with cherry balsamic thyme onions
Serving Size: 4 servings
*This 5-ingredient recipe was created by Jennifer Daskevich and was selected as the winning recipe in the Just BARE® Just 5 Cooking Challenge in 2011.
6 to 8 (20 ounces) Boneless Skinless Chicken Thighs
2-1/2 teaspoons coarse salt
1 tablespoon freshly ground pepper
3 tablespoons olive oil
2 medium white onions, halved, thinly sliced
1/2 cup dried cherries
2 tablespoons balsamic vinegar
7 sprigs fresh thyme
Rub chicken with 1-1/2 teaspoons salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Place chicken in skillet; cook 3 minute or until golden brown. Turn; cook about 3 minutes longer. Remove from skillet to a plate; set aside.
Add remaining 1 tablespoon oil to skillet; reduce heat to medium. Add onions and remaining 1 teaspoon salt. Cook about 15 minutes, stirring occasionally, until lightly golden brown.
Meanwhile, cover cherries with 1/2 cup water; let stand until onions are browned. Stir in balsamic vinegar and cherries with water. Add 5 thyme springs and nestle chicken on top of onions. Reduce heat to medium-low; cover skillet. Cook chicken about 20 minutes or until tender and no longer pink in center.
Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.