Pepper-Crusted Chicken Thighs with Cherry Balsamic Thyme Onions

This 5-ingredient recipe was created by Jennifer D. and was selected as the winning recipe in the Just Bare^® Just 5 Cooking Challenge in 2011.

Servings 4

Total Time: 1 hour

Servings: 4

Total Time: 1 hour

Ingredients

6 to 8 (20 ounces) Just Bare 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

Amount Per Serving
Calories 415		Calories from Fat 44
% Daily Value*
Total Fat 20g		26%
	Saturated Fat 5g	25%
	Trans Fat 0g	25%
Total Carbohydrate 24g		9%
	Dietary Fiber 2g	7%
	Total Sugars 18g
Protein 28g

Calcium 7%	Iron 14%
Vitamin C 7%	Vitamin A 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

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. Cook to internal temp of 165°F.
Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.

Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.