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    Home » Recipes » Main Dishes » Chicken Recipes » Braised Cream Sherry Chicken Thighs with Cherries

    LAST UPDATED: October 4, 2020 • FIRST PUBLISHED: December 21, 2015 By Toni Dash 25 Comments

    Braised Cream Sherry Chicken Thighs with Cherries

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Braised Cream Sherry Chicken Thighs with Cherries and Fingerling Potatoes.

    I seem to be spending quite a bit of time these days bundled up by a fire, craving rustic country-style foods and not having much gumption to slave in the kitchen! I’m pre-occupied with remaining holiday details; shopping for last minute gifts, the wrapping ritual that has yet to commence and decking our beautiful tree which has stood proud in its stand for over a week as we chase that ever elusive ‘spare time’ to do it!

    Time really is at a premium at this time of year. It feels like the closer to time off one gets, the more there is to get done to actually arrive there. Do you ever notice that? I turn to soulful meals that can go in a slow cooker, roasted chickens, short-cut Cassoulet and my favorite for winter, braised recipes.

    Braised Cream Sherry Chicken Thighs with Cherries and Fingerling Potatoes close up

    I’ve spoken about my new found passion for braising before. You may roll your eyes like kids do when their parents approach a repetitive discussion about the virtues of turning in school assignments on time, keeping their rooms clean or flossing. The thing is I believe not enough of us are braising!

    For those not yet in the know, braising is a cooking method for protein and vegetables in which the protein is seared, then combined with vegetables, spices and liquids to cook briefly covered in the oven. It produces moist, flavorful meat, well-cooked vegetables and a lovely sauce, essentially a meal in a pot.

    Braised Cream Sherry Chicken Thighs in pot

    I personally love cooking chicken this way and changing up the flavors for the season. Winter is a time for bolder flavors and certainly the holidays call of easy dishes that warm the soul without gobbling up tons of time in the kitchen. My latest favorite is Braised Cream Sherry Chicken Thighs with Cherries.  Never fear the cherries are frozen and thawed since it is not the time of year for them. The depth of their sweetness goes beautifully with the chicken thighs and the cream sherry.

    Cooked with shallot rings and fingerling potatoes (which do not require peeling) make for a full meal with less than an hour from start to finish.

    Braised Cream Sherry Chicken Thighs with Cherries and Fingerling Potatoes in bowl

    Braised Cream Sherry Chicken Thighs with Cherries and Fingerling Potatoes.

    Braised Cream Sherry Chicken Thighs with Cherries

    This simple, rustic braised chicken thigh recipe is brimming with sophisticated flavor perfect for the cold weather months. The cherries used are frozen and thawed making it easy to make in any season. The shallots and potatoes make a one pot dish that can be done in less than an hour too!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 Serves 4-6
    Calories: 794kcal
    Author: Toni Dash
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    Ingredients

    • 8 Chicken Thighs (bone in, skin on), rinsed and patted dry with a paper towel
    • Kosher Salt and Ground Black Pepper
    • 2 tablespoons Olive Oil
    • 4 large Shallots , peeled, halved and cut into 1/8 –inch slices
    • 4 Garlic Cloves , diced
    • ½ cup Cream Sherry
    • 1 cup Low Sodium Chicken Broth
    • 1 tablespoon Dijon Mustard
    • 1/3 cup Half and Half
    • 1 cup frozen whole Cherries , thawed and cut in half vertically
    • 1 ½ pounds Fingerling Potatoes , rinsed, scrubbed (leave skin on) sliced in half

    Instructions

    • Preheat the oven to 350 degrees. Lightly salt and pepper the chicken thighs.
    • In a 3 ½ quart braiser or large heavy skillet with lid, heat the olive oil over medium-high heat. When it is shimmering, place the chicken thighs skin-side (top) down into the skillet. Flip over after 5 minutes using a spatula to gently release any skin that might be sticking to the pan.
    • Cook for more 5 minutes and remove the chicken from the pan and set aside.
    • Drain all the fat from the pan except 1 tablespoon. Reduce the heat to medium and add the shallot slices and garlic. Sauté, separating the shallot slices into rings as they cook, until shallots are limp; approximately 4-5 minutes.
    • Raise heat back to medium-high and add the cream sherry and chicken stock (be careful of any hot splattering of the liquid). Scrape the bottom of the pan with a heatproof spatula to release any pan drippings into the liquid. Boil for 1 minute.
    • Remove from the heat. Add the mustard and Half and Half; stir to fully combine. Add the potatoes and cherry halves. Return the chicken thighs to the pan, cover and place into the preheated oven.
    • Cook for 35 minutes. The final temperature should register 165 degrees on a meat thermometer.
    • Serve the chicken thighs atop some of the shallots and cherries, with a helping of potatoes, drizzled in some of the pan sauce.

    Nutrition

    Calories: 794kcal | Carbohydrates: 43g | Protein: 43g | Fat: 47g | Saturated Fat: 12g | Cholesterol: 228mg | Sodium: 257mg | Potassium: 1449mg | Fiber: 5g | Sugar: 8g | Vitamin A: 270IU | Vitamin C: 38.9mg | Calcium: 81mg | Iron: 3.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Crystal says

      December 28, 2015 at 6:09 pm

      Everything about this sounds fantastic. I don’t think to use cherries in anything other than dessert. Feeling inspired!

      Reply
    2. Rosey says

      December 23, 2015 at 3:08 am

      What a great way to use the thighs. I’m happy to see this recipe.

      Reply
    3. Kelly Hutchinson says

      December 22, 2015 at 10:59 pm

      These look amazing! I have heard of cooking with sherry but not as much with cherries. I bet they add a nice tang!

      Reply
    4. Veronica says

      December 22, 2015 at 9:58 pm

      I could take a bowl of that right now. Looks so good

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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