Tuesday, March 24, 2015

Table for Two - Cherry-Glazed Braised Chicken Thighs

From the kitchen of One Perfect Bite...The collection of recipes that I've personally created keeps growing and the Silver Fox thinks it's time I share at least some of them with you. I've been hesitant to do that because I suspect you already have a wealth of recipes and kitchen wisdom at your fingertips. While adding to that bounty has always struck me as overkill and a bit of a conceit, I need a place to save the recipes for my daughters and the blog is the safest and most logical place to do that. So, ready or not, once or twice a week, the recipes that I feature here will be my own creations. I'm putting the more difficult recipes aside, at least for the time being, and will be concentrating on those that are reasonably quick and simple to prepare. Many of them are designed for small family tables and I think those of you who have been following my Table for Two series will enjoy them. Tonight's recipe is simple in the extreme and it is perfect for a weeknight 30 minute meal. I do hope you'll give the recipe a try and let me know what you think of it. While I use boneless thighs to make this dish, boneless breasts can be substituted. Here is the recipe.

Cherry-Glazed Braised Chicken Thighs...from the kitchen of One Perfect Bite

4 chicken boneless, skinless thighs (about 1 pound), trimmed of any excess skin or fat
1 teaspoon coarse garlic salt
1/2 teaspoon fresh cracked black pepper
1/3 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup cherry preserves
1 teaspoon chicken bouillon powder
1 cup boiling water
1 teaspoon apple cider vinegar
Parsley for garnish

1) Season both sides of chicken with salt and pepper. Place flour on a plate. Dredge both sides of chicken in flour, shaking to remove any excess. Set aside.
2) Heat olive oil and butter in a 12-inch skillet or saute pan set over medium-high heat. When mixture is sizzling, add chicken and saute 5 minutes per side, or until chicken is nicely browned. Remove chicken from pan and set aside.
3) Dissolve bouillon powder in boiling water and add to skillet, scraping brown bits from pan as it comes to a boil. Stir in cherry preserves and whisk until melted. Whisk in vinegar and return chicken to pan and simmer, turning once, for 10 minutes longer. Remove chicken and bring liquid to a boil, cooking until braising liquid is reduced and syrupy bubbles form. Return chicken to pan and turn to coat both sides of thighs with the thickened glaze. Transfer to a serving plate and pour any remaining sauce over chicken, Garnish with parsley and serve. Yield: 2 to 3 servings.

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1 comment :

mia xara said...

Delicious chicken, Mary!Thanks for sharing the recipe :)

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