Cherry Balsamic Chicken

Pat chicken thighs dry with a paper towel, skewer the chicken, sprinkle with salt and pepper. 6 pieces Boneless Skinless Chicken Thighs Salt and Pepper
If your cherries have pits, remove them and place into a medium saucepan over medium heat. Add sugar, thyme, and water and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. 1 1/2 cups Fresh Cherries 1/2 cup Sugar 1 tsp Dried Thyme 1/2 cup Water
In a small bowl, whisk together cornstarch and lemon juice until combined. Add into the saucepan and stir until the mixture thickens, about 3-5 minutes. Add a pinch of salt and stir together. Then remove from heat and allow it to cool - it'll thicken as it cools off. 1 tbsp Lemon Juice 1 tbsp Cornstarch Pinch Kosher Salt
Preheat the oven to 400 degrees F. In a skillet/pan, add olive oil and sear chicken thighs on both sides until browned (about 3-5 minutes). 2 tbsp Olive Oil
Remove the chicken from the pan and add butter. Once melted, add shallots and cook for 3 minutes, until fragrant. Add in mushrooms and garlic cook until they begin to soften, about 5 minutes. 2 tbsp Salted Butter 2 Shallots 1 cup Mushrooms 4 cloves Garlic
Stir in balsamic vinegar, chicken broth, and the cherry sauce and cook until sauce thickens, about 5 minutes. Add chicken to an oven safe container and cover the chicken completely in the cherry balsamic sauce. 1/4 cup Balsamic Vinegar 1/4 cup Chicken Broth
Bake for 15-20 minutes, until the chicken is fully cooked.